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Fish Dumplings




Source of Recipe


Internet


List of Ingredients




1/2 pound scallops
1/2 pound halibut fillets, cut into large pieces
1 egg
1/8 tsp. white pepper
3 Tbsp. dry bread crumbs
5 drops of hot red pepper sauce
pinch of freshly grated nutmeg
salt, if desired
1 1/2 cups heavy cream
fish stock or seasoned water
Pesto Cream Sauce or Herbed Sauce


Recipe



Put the scallops and halibut in the bowl of a food processor with the knife blade in place. Add the egg, white pepper, bread crumbs, hot red pepper sauce, nutmeg, and salt of desired, and process for approximately 45 seconds, scraping down the sides, if necessary, halfway through. With the processor running, slowly pour the cream down the feed tube and process until thick and smooth, about 12 minutes. Meanwhile, bring fish stock or seasoned water to a boil in a large shallow (12 inch diameter) pan on top of the stove; the liquid should come up to about 1 1/2 inches. Adjust the heat so the liquid maintains a simmer. Place a bowl of hot water next to the stove. With the aid of 2 tablespoons, scoop the mixture and form dumplings, carefully easing them into the simmering broth. Do not cook more than 12 dumplings at one time, so the broth remains at a constant gentle simmer. Clean the spoons in the bowl of hot water before forming each new dumpling. Poach the dumplings for 12 minutes. Remove the dumplings from the broth to paper towels with a slotted spoon, and allow them to drain. To serve with Pesto Cream Sauce, spoon a thick layer of the sauce onto each serving platter with a small bowl of Herbed Sauce on the side.

Serves 8 to 10 as an appetizer