Free Recipe Fish Dumplings And Saffron Sauce
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Fish Dumplings And Saffron Sauce Recipe
8 oz Red snapper; see * Note
2 ts Finely-minced garlic
2 ts Finely-minced shallots; plus
1 Shallot; thinly sliced
Lengthwise
1 tb Chopped fresh marjoram
4 ts Coarse salt; plus more
1/4 ts Freshly-ground black pepper
5 lg Eggs
1 c Matzo meal
1/4 c White wine
1 ts Saffron
1 Fresh bay leaf
1/4 c Fresh lemon juice plus
2 tb Fresh lemon juice
1/4 c Olive oil
Fresh marjoram sprigs; for
-garnish
Fish Dumplings And Saffron Sauce Preparation
* Note: You may also use striped bass or any other firm white fish. Cut fish into 1-inch pieces. Using a meat grinder fitted with a fine blade, grind fish into a medium bowl. Add garlic, 2 teaspoons minced shallot, marjoram, 1 teaspoon salt, pepper, and 2 eggs. Mix well to combine. Add matzo and about 1/4 cup water alternately, a little at a time, until the mixture is soft, but not sticky. Dipping hands into cold water, form mixture into about twenty-four 1-inch balls, and place on a parchment-lined baking sheet. Combine 6 cups water, wine, saffron, sliced shallot, remaining 3 teaspoons salt, and bay leaf in a medium saucepan, over high heat. Bring to a boil, and reduce to a simmer. Quickly add dumplings, one at a time, to the cooking liquid. Cook until dumplings rise to the surface, about 6 to 7 minutes. Remove dumplings from cooking liquid, and set aside. Strain cooking liquid, and reserve. Strain remaining 3 eggs through a fine sieve into a small bowl. Whisk in lemon juice, and season with salt. Transfer to a medium saucepan and place over medium-low heat, stirring constantly with a rubber spatula, being careful not to let the egg mixture curdle. Slowly drizzle in 1/2 cup cooking liquid. Cook until thick, continuing to stir for about 7 to 8 minutes. Add remaining 1/4 cup cooking liquid and olive oil, stirring to combine. Add dumplings to sauce to coat. Serve fish dumplings with sauce and a sprig of marjoram. Serves 4 to 6. Cuisine: Jewish Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 402 Calories (kcal); 20g Total Fat; (47% calories from fat); 22g Protein; 29g Carbohydrate; 255mg Cholesterol; 1988mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Fish Dumplings And Saffron Sauce?
If you know a better Fish Dumplings And Saffron Sauce Recipe please comment below.