Kvitsoy Dumplings In Fish Soup

Ingredients

600 g ( 1 1/3 pounds) skinless, boneless haddock fillets
3 dl ( 1 1/4 cups) full fat milk
1 Tbs. flour
1 Tbs. potato flour
1 egg
1 Tbs. salt
ground white pepper
1 tsp. ground ginger
1 tsp. ground nutmeg
butter
Soup:
1 liter (quart) fish stock
60 g (4 Tbs., 1/4 cup) butter
1 dl (scant 1/2 cup) flour
3 dl (1 1/4 cups) whipping cream
1 carrot, julienned
small chunk rutabaga, julienned
small chunk celeriac, julienned
1/2 leek, julienned
chopped parsley

Instructions

1) Cut the fish into small pieces.

2) Place in a food processor along with the remaining ingredients (except for the butter) and process until smooth.

3) Form 8-10 "tennis balls"of the mixture, filling each with a small pat of butter.

4) Place in the cold fish stock and bring to a boil. Lower the heat and simmer 10-15 minutes. Remove from the stock and reserve.

5) Knead the butter and flour together and whisk gradually into the fish stock to thicken.

6) Add the cream and the vegetables. Reheat the dumplings in the soup.

7) Just before serving, sprinkle with chopped parsley.

8) Serve with boiled potatoes, melted butter and flatbread. Enjoy!