Fish Dumplings

• ½ cup (4 ounces/125 g) cooked rockfish, picked of bones
• 2

Put the fish, breadcrumbs, egg yolk, butter, salt, nutmeg, and pepper in a food processor and pulse until a light paste forms. Using the fingers, break off pieces of paste and gently roll into 14 balls of equal size. Set aside on a cookie sheet to dry while preparing the soup.