500 g (1 1/4 pounds) smoked ham hock 4 Tbs. (1/4 cup) pearl barley 1 liter (quart) water 1/2 large rutabaga 1 onion 1 1/2 liters (quarts) fish stock Fish dumplings: 750g ( 1 2/3 pounds) pollack fillets; about 2 tsp. salt; 1 smaill onion; about 2 Tbs barley flour or regular flour; 3-4 dl (1 1/4- 1 1/2 cups) full fat milk; 1/4 tsp. ground white pepper; 1/2 tsp. grated nutmeg 750 g ( 1 2/3 pounds, about 4 large) potatoes
Instructions
1) Soak the ham hock & the barley separately in cold water overnight.
2) Place the hock & the barley in a soup pot with the water. Bring to a boil, then skim.
3) Simmer until the barley is tender, about 30 min.
4) Peel & cube the rutabaga & onion. Add to the soup during the last 15 min., adding fish stock as needed.
5) Fish dumplings:
Grind the fish with the salt & onion 2 or 3 times. Add the flour & mix well before gradually adding the milk.
6) Season, then cook a small dumpling to check for seasoning.
7) Make large dumplings with wet hands and a spoon.
8) Simmer in the soup 10-15 min. Peel the potatoes & cut into wedges. Cook in stock until tender, about 15 min., then add to the soup with the dumplings. Remove the ham hock before serving.
9) Serve with flatbread of freshly baked whole wheat bread.
Enjoy!
