Fish Dumplings for Fish Soup

Put the fillet of catfish in the refrigerator. When it has cooled, cut into pieces and grind in a hand mixer. Mix with the egg yolk and the spices. Whip the egg whites to very stiff peaks and gently fold them into the fish puree.

Bring a large saucepan of fish stock to the boil. Using two teaspoons or tablespoons, scoop out elongated dumplings from the fish mixture and poach them in the simmering stock for five to six minutes. When they rise to the surface, pull for another one to two minutes, remove and drain.

Shape the dumplings into soup plates, fill with fish soup and serve on the spot sprinkled with chopped parsley.

Note: Instead of fillet of catfish, you can also use fillet of pike, trout or possibly pikeperch, or possibly mix the meat of several freshwater fish.

Original recipe:

Tip: Always use aromatic spices to refine your dishes!

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