Fish Dumplings Stuffed With Liver

Ingredients

1 kg (2 1/4 pounds) skinless, boneless haddock fillets
salt
ground white pepper
1 large onion, quartered
1 1/2 Tbs. potato starch
5-7 dl (2-3 cups) cold milk
Liver forcemeat:
250 g (8 oz.) cod liver
1 dl (1/3 cup) barley flour
1 dl (1/3 cup) flour
2 Tbs. buttermilk
1 1/2 tsp. salt
about 1 Tbs. light corn syrup or sugar
1 tsp. ground white pepper
1/2 tsp. caraway seeds
1 liter (quart) fish stock

Instructions

1) Fish forcemeat:

2) Grind the fish once with salt and onion. Transfer to a food processor.

3) Add potato starch and gradually add the milk Process until smooth.

4) Liver forcemeat:

5) Clean the liver, removing all membrane and veins. Mash with a fork.

6) Add remaining ingredients. the mixture should be thick.

7) Form into about 20 large dumplings, filling each with a small spoonful of the liver mixture. The liver mixture must be completely covered with fish forcemeat.

8) Simmer in fish stock 15-20 minutes.

9) Serve with fried bacon, boiled carrots and leeks and boiled potatoes. Enjoy!