Fish Dumplings In Turmeric Sauce Belehat Arouss Recipes

FISH DUMPLINGS IN TURMERIC SAUCE (BELEHAT AROUSS)

Fish Dumplings in Turmeric Sauce (Belehat Arouss) image

Provided by Florence Fabricant

Time 50m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds cod or tilefish fillets (see note)
1 small onion, quartered
3 cloves garlic, sliced
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 egg
Salt and freshly ground black pepper to taste
1 cup matzoh meal
Oil for deep frying
4 cups fish stock or water
2 tablespoons lemon juice
1/2 teaspoon turmeric
3 tablespoons tomato paste
Sprigs of flat-leaf parsley

Steps:

Cut fish into 1-inch pieces. Place in food processor and add onion, garlic, cumin, cayenne pepper, egg, salt and pepper. Process until smooth. Add matzoh meal and process until incorporated.
Shape fish mixture into plump ovals about 3 inches long.
Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry until golden brown. Drain on absorbent paper.
Bring stock or water to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes.
Serve warm garnished with parsley.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 1 gram, TransFat 0 grams

FISH DUMPLINGS

Fish Dumplings image

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.

Provided by Andreas Viestad

Yield Makes 10 to 12 dumplings

Number Of Ingredients 6

Ingredients

1 pound cod fillet, skin and bones removed
2 large eggs
2 to 3 tablespoons cornstarch
1 teaspoon fine sea salt
1 1/2 teaspoons freshly ground white pepper
2 cups whipped cream

Steps:

Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
With a spoon, form the dumpling mixture into small balls.

FISH FILLETS WITH LEMON TURMERIC SAUCE

Fish Fillets With Lemon Turmeric Sauce image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 fish fillets (turbot, sole, flounder or red snapper)
16 asparagus spears
2 shallots
2 tablespoons unsalted butter
3/4 to 1 cup heavy cream
1 teaspoon turmeric
Juice 1/2 lemon
Coarse salt and freshly ground white pepper to taste
2 tablespoons blanched chopped lemon rind

Steps:

Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
Drain the asparagus spears and keep warm.
Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams

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