Fresh fish Glazed meagre dumplings with miso soup

Preparation:  60 minutes
Number of persons:  2

Fresh fishGlazed meagre dumplings with miso soup

Ingredients for two persons:
  • 500g meagre fillets
  • 100ml soy sauce
  • 200ml fish soup (stock)
  • 50g sesame
  • 50g carrots
  • 50g daikon radish
  • 50g leek
  • 20g miso paste
  • 50ml whipping cream
  • a pinch of salt and pepper
Clean the vegetables and cut them into even sticks. Cook them in water or a vegetable broth so it remains crispy. Mix in the miso paste at the end. Cut the meagre fillet into small cubes, season with salt and put into a freezer for 20 minutes. Blend the frozen fish with the addition of cream, salt and pepper in a blender. If you want, you can sift the smooth, uniform mixture through a small strainer. Form dumplings from the mixture and cook them in the fish stock for 15 minutes, depending on the size of the dumplings. Glaze the cooked dumplings with soy sauce and roll in roasted sesame. Serve the vegetables in a bowl, pour the soup and add the glazed meagre dumplings.
This soup originates from Asia and it is rich with vegetables. You can use any type of vegetable and various sprouts. Pay attention to the salt because the soy sauce and miso paste are extremely salty. When cooking the dumplings, the fish stock should not be boiling, it should be simmering so the water does not damage the meagre dumpling which is extremely soft. Serve with sake.
30 minutes preparation time
30 minutes cooking time