Halibut Steaks with Fish Liver Dumplings

Halibut Steaks with Fish Liver Dumplings

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Fish liver can be bought from good fish merchants, but should be ordered in advance. This is another popular Friday evening entree.
Servings: 6
Calories: 314

Ingredients
 

  • 2 tablespoons oil
  • 2 onions thinly sliced
  • 6 halibut steaks
  • 1 teaspoon salt
  • juice of 2 lemons
  • 8 ounces fish liver
  • 3 eggs
  • 2 tablespoons fine matzo meal
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch or potato starch

Instructions

  • Heat the oil in a large soup pot set over high heat. Add the onions and saute until transparent, about 5 minutes. Add the fish steaks and sprinkle with half the salt and the juice of 1 lemon.
  • Cook for 5 minutes, then add enough water to barely cover the fish. Cover the pot and simmer over very low heat for 15 minutes.
  • While the fish is cooking, bring a saucepan of salted water to a boil over high heat and add the liver.
  • Cook it for 5 minutes, then drain and chop finely, or grind it in a food processor. Add one of the eggs, the matzo meal, parsley, remaining salt, and pepper; mix until smooth.
  • With hands dipped in matzo meal, shape the mixture into dumplings about 1 inch in diameter. Add the dumplings to the fish and cook, covered, at a bare simmer, for 15 minutes.
  • Carefully remove the fish and dumplings from the pot. Arrange the fish in the center of a serving platter and garnish with the dumplings.
  • Strain the liquid in which the fish was cooked. Combine the cornstarch with the juice of the remaining lemon, then add 2 cups of the cooking liquid. (If there is not enough liquid to make 2 cups, add water.)
  • Pour the liquid into a saucepan and bring it to a boil over high heat, stirring constantly. Cook for 3 minutes, then remove the pot from the heat.
  • Beat the 2 remaining eggs, then gradually add some of the cooking liquid, beating constantly to prevent curdling.
  • Return liquid to the pot, set over low heat, and stir constantly until sauce thickens; do not let it boil, or sauce will curdle.
  • Pour the sauce over the fish. Serve warm or cold.
Calories: 314 kcal
Carbohydrates: 10 g
Protein: 43 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 269 mg
Sodium: 563 mg
Potassium: 975 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 6678 IU
Vitamin C: 8 mg
Calcium: 38 mg
Iron: 3 mg
Ingredients Fish & Seafood, Halibut
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