Merlankloesschen with Pastis Sauce

Pasta dishes are always a good idea!

Dumplings: Remove any bones from the fish fillets with tweezers. Wrap fish in plastic wrap. Place fish, egg whites and a baking dish in the freezer for about twenty minutes.

Grind the fish in portions with the egg whites in the cutter just briefly, the quantity must not become warm. Form into the precooled baking bowl.

Stir in the cream, mix in the lime juice (1), season, place in a cool place with the lid closed.

Roast stock: boil water with lime juice (2), parsley, peppercorns, onion and salt, reduce temperature. Cover and simmer gently at low temperature for about TEN min, strain, pour back into roasting pan.

Preheat stove to 60 degrees, plate, dish and gravy boat.

Shape, pull: Shape dumpling mixture in portions into oval dumplings with two tablespoons dipped in cold water, shape directly into lightly simmering broth. Leave the rest of the mixture to cool with the lid on until ready to serve. Draw dumplings seven minutes, take out exactly with a skimmer, drain, keep warm. Strain the gravy into a measuring cup.

Sauce: boil gravy and anise schnapps in the same skillet until reduced by half.

Stir through cream and cornflour, add while stirring with a whisk, bring to the boil, reduce temperature, simmer gently for about five minutes, season.

To serve: pour a little sauce on the heated plates, arrange the dumplings, add a little sauce on top.

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