Recipe by Normaone
One day I was just looking for something a little out of the ordinary. I found this recipe in an old Sunset magazine.I really enjoyed making it. It wasn't difficult. Plus it was fun and delicious to eat. I like to play with my food ;>)
- 1 lb firm textured fish, skinned, boned and cut into chunks (halibut, rockfish, swordfish)
- 2 large eggs
- 2⁄3 cup whipping cream
For the Minced Tomatoes
- 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
For the Butter Sauce
- 1⁄2 cup chicken broth
- 1 teaspoon cornstarch
- 1⁄4 cup butter
- grated parmesan cheese
- basil leaves
Directions See How It's Made
- For the dumplings: Puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition.
- With motor running, add cream in a steady stream.
- Cover and chill up to 3 hours.
- For the minced tomatoes: Combine tomatoes, basil, oregano and marjoram; set aside.
- In a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic.
- Stir until liquid evaporates and brown bits stick to pan.
- Add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits.
- About 8 minutes Add tomato mixture.
- Stir until liquid evaporates, about 15 minutes.
- Can be made ahead and refrigerated.
- Reheat to serve.
- For the butter sauce: In a small saucepan mix chicken broth with cornstarch.
- Stir on medium until boiling.
- Turn to low and add the butter all at once.
- Stir until butter has melted and sauce is blended and smooth.
- Keep warm up to 30 minutes.
- Stir before using.
- In a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling.
- Reduce heat to keep water simmering.
- Place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip.
- Twist top and force mixture out in 1/2 inch long strips.
- Cut from tip using a wet knife and drop into simmering water.
- Do not crowd the dumplings in the pan or they will stick together.
- If they start to stick to the bottom, carefully run a spatula underneath to release.
- Cook until firm, 2 or 3 minutes.
- Remove with a slotted spoon and drain briefly on towels.
- Place on a warm plate, cover and keep warm in oven at lowest setting (150°F to 170°F).
- Repeat until all dumpling mixture is used.
- To Serve: Spoon the tomato mixture evenly between plates.
- Top with dumplings in center.
- Spoon butter sauce over dumplings.
- Sprinkle with Parmesan and fresh basil leaves.