Fish Dumplings In Turmeric Sauce Belehat Arouss Recipes

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.

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.

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.