Fish dumplings in tomato sauce

Eating fish on Friday nights, as prescribed by the Talmud, is a centuries-old tradition of all Jews in the East and West. Fish cutlets (or dumplings) are the most popular kosher dish due to their simple preparation and great taste, even when eaten cold

Ingredients

• minced fish -350g
• green onion - 12g
• vegetable oil - 55g
• tomato sauce - 330g
• fresh mint - 5g
• beans - 65g
• fish broth -210g
• Fish Crill spices - 3g
• For the sauce:
• vegetable oil -100g
• ground cumin -3g
• sweet paprika -3g
• ground coriander - 3g
• black chili pepper -100g
• garlic -25g
• pillati sauce -2500g
• sugar -10g
• red chili pepper -100g
• onion -300g
• dry white wine -100g
• salt -25g
• For minced meat:
• carp fillet - 140g
• pike fillet -270g
• pike perch fillet - 400g
• chicken egg - 2 pcs.
• boiled carrots - 30g
• fried onions -90g
• ciabatta - 20g
• soy milk - 40g
• spices - 0.1g

Directions

1. For the sauce: Cut the onion into medium-sized cubes. In a preheated saucepan with butter, fry the onion until golden brown, then add spices and fry for 3 minutes.
2. Put the garlic in wedges on top of the fried onions, add the chili peppers (red and black) and pour in the wine. Cook until the wine evaporates, 3-4 minutes.
3. Add pilati sauce, sugar, salt and simmer for 30-40 minutes. Then cool - the tomato sauce is ready.
4. Finely chop all the ingredients for the minced meat and mix into a homogeneous mass. Prepare cutlets from minced meat (30g each) and fry in a pan with butter on both sides until half cooked.
5. Transfer the cutlets to a saucepan and pour over the prepared sauce and cook over low heat for 7-10 minutes. When serving, garnish the dish with fresh mint leaves.