| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 4 | servings | |
INGREDIENTS
| 8 | oz | Red snapper; see * Note |
| 2 | ts | Finely-minced garlic |
| 2 | ts | Finely-minced shallots; plus |
| 1 | Shallot; thinly sliced | |
| Lengthwise | ||
| 1 | tb | Chopped fresh marjoram |
| 4 | ts | Coarse salt; plus more |
| 1/4 | ts | Freshly-ground black pepper |
| 5 | lg | Eggs |
| 1 | c | Matzo meal |
| 1/4 | c | White wine |
| 1 | ts | Saffron |
| 1 | Fresh bay leaf | |
| 1/4 | c | Fresh lemon juice plus |
| 2 | tb | Fresh lemon juice |
| 1/4 | c | Olive oil |
| Fresh marjoram sprigs; for garnish |
INSTRUCTIONS
* Note: You may also use striped bass or any other firm white fish. Cut fish into 1-inch pieces. Using a meat grinder fitted with a fine blade, grind fish into a medium bowl. Add garlic, 2 teaspoons minced shallot, marjoram, 1 teaspoon salt, pepper, and 2 eggs. Mix well to combine. Add matzo and about 1/4 cup water alternately, a little at a time, until the mixture is soft, but not sticky. Dipping hands into cold water, form mixture into about twenty-four 1-inch balls, and place on a parchment-lined baking sheet. Combine 6 cups water, wine, saffron, sliced shallot, remaining 3 teaspoons salt, and bay leaf in a medium saucepan, over high heat. Bring to a boil, and reduce to a simmer. Quickly add dumplings, one at a time, to the cooking liquid. Cook until dumplings rise to the surface, about 6 to 7 minutes. Remove dumplings from cooking liquid, and set aside. Strain cooking liquid, and reserve. Strain remaining 3 eggs through a fine sieve into a small bowl. Whisk in lemon juice, and season with salt. Transfer to a medium saucepan and place over medium-low heat, stirring constantly with a rubber spatula, being careful not to let the egg mixture curdle. Slowly drizzle in 1/2 cup cooking liquid. Cook until thick, continuing to stir for about 7 to 8 minutes. Add remaining 1/4 cup cooking liquid and olive oil, stirring to combine. Add dumplings to sauce to coat. Serve fish dumplings with sauce and a sprig of marjoram. Serves 4 to 6. Cuisine: "Jewish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 402 Calories (kcal); 20g Total Fat; (47% calories from fat); 22g Protein; 29g Carbohydrate; 255mg Cholesterol; 1988mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green Converted by MM_Buster v2.0n.
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