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.
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.
Recipe information
Yield
Makes 10 to 12 dumplings
Ingredients
Preparation
Step 1
Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
Step 2
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
Step 3
With a spoon, form the dumpling mixture into small balls.
