White fish dumplings

Name: White fish dumplings (Kalapyörykät)
Cuisine: Finnish
Ingredients: 500 g/1¼ lb white fish fillets, plus their bones; 2 eggs, separated; 2.5 ml/½ tsp ground white pepper; a pinch of cayenne pepper; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; 25 ml/1½ tbsp vegetable oil; 1 onion, chopped; 1 small celery stick, chopped; 300 ml/½ pint/1¼ cups white wine; 50 g/2 oz/¼ cup unsalted (sweet) butter; 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp chopped fresh dill; salt and ground black or white pepper; salt and ground black or white pepper; salt and ground black or white pepper; cooked early summer vegetables, such as young carrots, peas, asparagus and spinach, to serve; cooked early summer vegetables, such as young carrots, peas, asparagus and spinach, to serve; cooked early summer vegetables, such as young carrots, peas, asparagus and spinach, to serve; cooked early summer vegetables, such as young carrots, peas, asparagus and spinach, to serve; cooked early summer vegetables, such as young carrots, peas, asparagus and spinach, to serve

Kalapyörykät

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Served on a bed of summer vegetables with a creamy white wine sauce, these fish dumplings are best made with dry-fleshed white fish such as pike or possibly perch, although hake or brill also both produce good results.

Ingredients

500 g/1¼ lb white fish fillets, plus their bones
2 eggs, separated

Europe
Finland
Main course
Pescatarian
Nordic
Summer

Method

Cut the fish into small dice, put in the bowl of a food processor and blend until finely chopped, slowly adding the egg whites, salt, pepper and cayenne pepper while blending. Put the fish paste in a bowl and place in the freezer for 20 minutes, until very cold but not frozen. Beat in 100 ml