1. For the dumplings: Puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition. 2. With motor running, add cream in a steady stream. 3. Cover and chill up to 3 hours. 4. For the minced tomatoes: Combine tomatoes, basil, oregano and marjoram; set aside. 5. In a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic. 6. Stir until liquid evaporates and brown bits stick to pan. 7. Add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits. 8. About 8 minutes Add tomato mixture. 9. Stir until liquid evaporates, about 15 minutes. 10. Can be made ahead and refrigerated. 11. Reheat to serve. 12. For the butter sauce: In a small saucepan mix chicken broth with cornstarch. 13. Stir on medium until boiling. 14. Turn to low and add the butter all at once. 15. Stir until butter has melted and sauce is blended and smooth. 16. Keep warm up to 30 minutes. 17. Stir before using. 18. In a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling. 19. Reduce heat to keep water simmering. 20. Place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip. 21. Twist top and force mixture out in 1/2 inch long strips. 22. Cut from tip using a wet knife and drop into simmering water. 23. Do not crowd the dumplings in the pan or they will stick together. 24. If they start to stick to the bottom, carefully run a spatula underneath to release. 25. Cook until firm, 2 or 3 minutes. 26. Remove with a slotted spoon and drain briefly on towels. 27. Place on a warm plate, cover and keep warm in oven at lowest setting (150°F to 170°F). 28. Repeat until all dumpling mixture is used. 29. To Serve: Spoon the tomato mixture evenly between plates. 30. Top with dumplings in center. 31. Spoon butter sauce over dumplings. 32. Sprinkle with Parmesan and fresh basil leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
