Cut fish fillet into small pieces and blend in portions with whipped cream or sherry in a blitz chopper or hand mixer. Pour the fish puree into a sufficiently large bowl. Add minced herbs, crushed garlic, beaten eggs, crumbled toast and chopped capers and mix. Season with salt, pepper and saffron. With two teaspoons cut out about 50 small dumplings. Dip TL repeatedly in cold water. Turn dumplings in breadcrumbs to the other side. Bake in hot oil over medium heat until done and drain on paper towel. Drizzle a little juice of a lemon over them and bring to table with lemon wedges.
Nutritional value per unit about 200 calories 8 g fat
Our tip: It is best to use fresh herbs for extra flavor!
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