Alma Lach

Quenelles No. 1

Souffléed Fish Dumplings

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ½ pound fillets of flounder, cod, pike, haddock, or sole
  • 2 whole eggs

Method

  1. Dry fillets on paper towels, cut into pieces, and put into blender container. Add whole eggs and blend. Add whites, 1 at a time, and blend. Season with salt and pepper and blend to a thick paste. Test mixture.
  2. Put mixture from blender into small bowl. Heat about 2