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Icelandic Fish and Dill Dumplings
Fiskibollur með Dilli
Tender dumplings filled with flaky white fish and fresh dill, a comforting and flavorful Icelandic staple.
🧂 Ingredienser
- 500 g Cod or Haddock fillets(skinless and boneless, finely chopped)
- 200 g All-purpose flour
- 100 g Butter(cold, cubed)
- 1 large Egg
- 3 tbsp Fresh dill(chopped)
- 100 ml Milk(plus more if needed)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 liter Vegetable broth(for poaching)
👨🍳 Instruktioner
- 1
In a large bowl, combine flour, salt, and pepper.
💡 Proffstips: Ensure all dry ingredients are well mixed. - 2
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 3
In a separate small bowl, whisk the egg and milk.
💡 Proffstips: Do not overmix the egg and milk. - 4
Add the egg-milk mixture to the dry ingredients and stir until just combined. Do not overwork the dough.
💡 Proffstips: The dough should be slightly sticky. - 5
Gently fold in the finely chopped fish and fresh dill.
💡 Proffstips: Be careful not to mash the fish. - 6
Bring the vegetable broth to a gentle simmer in a large pot.
💡 Proffstips: The broth should not be boiling vigorously. - 7
Using two spoons, form small quenelles or balls of the fish mixture and carefully drop them into the simmering broth.
💡 Proffstips: Work in batches to avoid overcrowding the pot. - 8
Poach the dumplings for 15-20 minutes, or until they float to the surface and are cooked through.
💡 Proffstips: A skewer inserted into a dumpling should come out clean. - 9
Remove dumplings with a slotted spoon and serve hot.
💡 Proffstips: Serve with a dollop of skyr or a light dill sauce.
💡 Proffstips
- ✓Use fresh, high-quality white fish for the best flavor.
- ✓Don't overmix the dumpling dough, as this can make them tough.
- ✓Adjust the amount of dill to your preference.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped leeks or chives to the dumpling mixture.
- Serve with a side of boiled potatoes and melted butter.