Yield: 4 servings
|8 ounces||Red snapper; see * Note|
|2 teaspoons||Finely-minced garlic|
|2 teaspoons||Finely-minced shallots; plus|
|1||Shallot; thinly sliced|
|1 tablespoon||Chopped fresh marjoram|
|4 teaspoons||Coarse salt; plus more|
|¼ teaspoon||Freshly-ground black pepper|
|1 cup||Matzo meal|
|¼ cup||White wine|
|1||Fresh bay leaf|
|¼ cup||Fresh lemon juice plus|
|2 tablespoons||Fresh lemon juice|
|¼ cup||Olive oil|
|Fresh marjoram sprigs; for garnish|
* 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 ¼ 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 ½ cup cooking liquid. Cook until thick, continuing to stir for about 7 to 8 minutes. Add remaining ¼ 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@..." 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); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green Converted by MM_Buster v2.0n.