Fish Dumplings in Tomato Sauce

From back home in Germany I fondly remember my Mom's pike dumplings. Since I could not easily find pike here, I tried making fish dumplings from simple cod and streamlined the recipe (e.g. breadcrumbs instead of soaked bread). I also tried two different sauces, a saffron-vanilla sauce and a simple tomato sauce. The simple tomato sauce was much better since the dumplings are quite flavorful, so here is the recipe:

Ingredients

Fish Dumplings

• 1 lb 2 oz / 500 g cod (or similar fish) fillets
• 2 oz / 60 g breadcrumbs
• 1 cup / 250 ml cream
• 1 egg
• 1 tbsp lemon juice
• 1 tsp cognac
• ½ tsp salt
• ⅛ tsp cayenne
• a pinch of nutmeg
• 2 tbsp dill, chopped
• flour for shaping

Tomato Sauce

• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp butter
• 1 can (28 oz / 800 g) plum tomatoes
• ½ cup / 125 ml white wine
• ⅛ tsp dried thyme
• ⅛ tsp dried oregano
• ⅛ tsp dried rosemary
• 1 tbsp cognac
• salt and freshly ground pepper to taste

For Serving and Garnish

• a few sprigs of fresh dill
• shaved Parmesan cheese

Preparation

Fish Dumplings

1. Combine all ingredients except the dill in a large food processor. Blend until smooth.
2. In a large pot, bring at least 2 quarts / 2 liters of salted water to a very light simmer.
3. With your hands, form 12 dumplings, using generous amounts of flour to keep the dough from sticking to your hands.
4. Using a slotted spoon, carefully place the dumplings in the hot water.
5. Simmer for about 10 minutes, then remove from water, quickly rinse under cold water, drain, then place in a serving bowl and keep warm.

Tomato Sauce

1. In a heavy pan, melt the butter and add the chopped onion. Cook over low heat for about 10 minutes until soft and translucent. Add garlic and cook for a few more minutes.
2. Add tomatoes, white wine, cognac and herbs. Bring to a boil and simmer uncovered for 15-20 minutes.
3. Puree with a stick blender.
4. Season with salt and pepper.

Serving

1. Pour tomato sauce over the dumplings.
2. Garnish with fresh dill and shaved Parmesan cheese.

Yields 12 dumplings, 4 portions

Preparation time about 1 hour