Fish Dumplings

Name: Fish Dumplings
Yield: Makes 10 to 12 dumplings
Ingredients: 1 pound cod fillet, skin and bones removed; 2 large eggs; 2 to 3 tablespoons cornstarch; 1 teaspoon fine sea salt; 1 1/2 teaspoons freshly ground white pepper; 2 cups whipped cream

By Andreas Viestad

December 31, 2002

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking.

Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.

Note:

If serving the dumplings on their own, bring a pot of salted water (or fish stock) to a boil. Add the dumplings, reduce the heat, and simmer for about 7 minutes, until cooked through. Remove with a slotted spoon, and serve with béchamel sauce, if desired.

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