Fish Dumplings With Warm Minced Tomatoes And Butter Sauce

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 lb firm textured fish, skinned, boned and cut into chunks (halibut, rockfish, swordfish)
• 2 large eggs
• 2/3 cup whipping cream
• 2 lbs roma tomatoes, cored and chopped
• 1 tablespoon fresh basil
• 1 teaspoon fresh oregano
• 1 teaspoon fresh marjoram
• 1 large onion, chopped
• 3/4 cup chicken broth, divided use
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1/4 cup butter
• grated parmesan cheese
• basil leaves

Recipe

• 1 for the dumplings: puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition.
• 2 with motor running, add cream in a steady stream.
• 3 cover and chill up to 3 hours.
• 4 for the minced tomatoes: combine tomatoes, basil, oregano and marjoram; set aside.
• 5 in a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic.
• 6 stir until liquid evaporates and brown bits stick to pan.
• 7 add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits.
• 8 about 8 minutes add tomato mixture.
• 9 stir until liquid evaporates, about 15 minutes.
• 10 can be made ahead and refrigerated.
• 11 reheat to serve.
• 12 for the butter sauce: in a small saucepan mix chicken broth with cornstarch.
• 13 stir on medium until boiling.
• 14 turn to low and add the butter all at once.
• 15 stir until butter has melted and sauce is blended and smooth.
• 16 keep warm up to 30 minutes.
• 17 stir before using.
• 18 in a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling.
• 19 reduce heat to keep water simmering.
• 20 place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip.
• 21 twist top and force mixture out in 1/2 inch long strips.
• 22 cut from tip using a wet knife and drop into simmering water.
• 23 do not crowd the dumplings in the pan or they will stick together.
• 24 if they start to stick to the bottom, carefully run a spatula underneath to release.
• 25 cook until firm, 2 or 3 minutes.
• 26 remove with a slotted spoon and drain briefly on towels.
• 27 place on a warm plate, cover and keep warm in oven at lowest setting (150°f to 170°f).
• 28 repeat until all dumpling mixture is used.
• 29 to serve: spoon the tomato mixture evenly between plates.
• 30 top with dumplings in center.
• 31 spoon butter sauce over dumplings.
• 32 sprinkle with parmesan and fresh basil leaves.