INGREDIENTS

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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