Fish aintopf with milk
Description
Perfect for lunch. Use any white fish for the soup, preferably sea fish, as it will give the dish a richer flavor. Serve the soup immediately after cooking, garnished with fresh herbs. This soup is unusual for our country, but I assure you, it's very delicious. You might like it so much that you'll want to cook it more often. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. First, make the dumplings: whisk 3 tablespoons of soft butter with a whisk. In a separate bowl, mix the eggs. Gradually add flour (8 tablespoons) and milk to the butter, then pour in the eggs and mix thoroughly. Pour water into a saucepan and bring to a boil. Take a spoonful of the batter and drop it into the boiling water. After 5–7 minutes, the dumplings will be ready.
- 2
Step 2
2. Place the remaining butter in a saucepan and melt. Add flour and sauté until lightly golden, then pour in the milk and sour cream, place over heat, and after boiling, reduce the heat to a minimum. Cut the fish into pieces, pour lemon juice over it, and let it sit for 15–30 minutes. Place the fish in the saucepan and cook for 8–10 minutes.
- 3
Step 3
3. Slice the fresh cucumber into thin pieces and add to the pot after the fish is cooked; season with salt and pepper to taste.
- 4
Step 4
4. Turn off the heat immediately after the soup is ready, pour it into bowls, add previously prepared dumplings to each bowl, and garnish with fresh herbs.