Ingredients:
1kg fresh white fish (eg cod, pike, flounder, hake etc)
2 slices of white bread, soaked in milk
3 onions, finely chopped
125ml milk
30g (2 tbsp) butter
2 eggs
125ml sour cream
100g fresh breadcrumbs
2 tbsp marjoram, chopped
oil for frying
salt and freshly-ground black pepper, to taste
Method:
Scale and clean the fish then fillet, debone and mince.
Place a frying pan over medium heat. Add the butter and when melted use to fry the minced fish for about 3 minutes.
Take the soaked bread, squeeze out the excess milk then crumble into the fish. Stir well to combine then transfer to a bowl.
Beat the eggs in a bowl, whisk with sour cream and seasonings then add to fish mixture and mix thoroughly to combine. Form medium sized fish dumplings, roll in breadcrumbs and fry in hot oil until crisp and browned.
The fish dumplings can also be cooked by boiling for about 15 minutes, in salted water.
Fish dumplings are typically eaten with boiled potatoes and dill pickles.
Fish dumplings can also be eaten cold, in which case they are most commonly served with horseradish mixed with sour cream or finely chopped dill pickles blended with sour cream.
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