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Ingredients (18)
2.00 kg | hake — or red roman, fillet, skinned, steamed |
stock | |
fish bones — and heads | |
6.00 | carrots |
2.00 | onion — peeled and quartered |
fresh parsley | |
3.00 | leeks |
salt — to taste |
FISH DUMPLINGS
2.00 | onion — sliced |
30.00 ml | oil |
30.00 ml | fresh parsley — chopped |
2.00 | celery stalks |
30.00 ml | matzo — finely ground |
30.00 ml | almonds — ground |
10.00 ml | sugar |
salt and freshly ground black pepper — to taste | |
2.00 | eggs — large |
250.00 ml | stock |
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