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Fish Dumplings

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking.

Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.

Note:

If serving the dumplings on their own, bring a pot of salted water (or fish stock) to a boil. Add the dumplings, reduce the heat, and simmer for about 7 minutes, until cooked through. Remove with a slotted spoon, and serve with béchamel sauce, if desired.

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