Baked Seafood Dumplings with Saffron Sauce and Swiss Chard Recipe

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Baked Seafood Dumplings with Saffron Sauce and Swiss Chard
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  1. PREPARE THE DUMPLINGS In a saucepan, melt 2 tablespoons of the butter. Stir in the flour over low heat to form a paste, then slowly whisk in the milk until smooth. Simmer, whisking often, until thickened, 7 minutes. Season lightly with salt; transfer the panade to a bowl, press plastic wrap directly onto the surface and let cool to room temperature.
  2. In a food processor, puree the fish to a paste. Add the egg white and process until blended and very smooth. Refrigerate the fish paste in the processor bowl until thoroughly chilled, about 20 minutes.
  3. Add the panade to the fish paste and process until blended. With the machine on, alternately add the eggs and the remaining 4 tablespoons of butter, scraping down the bowl after each addition. Transfer the mixture to a stainless steel bowl and stir in the white pepper, nutmeg and 11/4 teaspoons of salt. Refrigerate the dumpling mixture until thoroughly chilled, about 30 minutes.
  4. Bring a large, wide pot of salted water to a boil. Line a large baking sheet with parchment paper. Using a 1/3 cup measure or ice cream scoop, gently shape the mixture into 8 round dumplings. Set the dumplings on the parchment and refrigerate for 5 minutes. Set a large bowl of ice water near the stove.
  5. Lower the parchment with the dumplings into the boiling water; discard the paper. Simmer the dumplings over moderate heat, turning once, until firm, 12 minutes. Using a slotted spoon, transfer the dumplings to the ice water and let cool for 10 minutes. Drain the dumplings and pat dry with paper towels.
  6. PREPARE THE SAFFRON SAUCE AND CHARD In a saucepan, heat the oil. Add the garlic and cook over moderate heat until golden brown, 1 minute. Add the wine and crumble in the saffron. Simmer over moderate heat until the wine had reduced by one-third, 3 minutes. Add the fish stock and boil over high heat until reduced to 1/2 cup, 15 minutes. Add the cream and simmer over low heat until reduced to 2 cups, 10 minutes. Add the lemon juice; season with salt and pepper.
  7. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook the chard stems until tender, 4 minutes. Using a slotted spoon, transfer the stems to paper towels to dry, then arrange in the prepared dish. Arrange the dumplings on top. Pour the saffron sauce over the dumplings and bake for 20 minutes.
  8. Meanwhile, add the chard leaves to the boiling water and cook until bright green and just tender, 2 minutes. Drain and squeeze out any excess water. Cut the leaves into small pieces. Sprinkle the dumplings with the chard leaves and baste with the sauce. Bake for about 20 minutes, until the dumplings are nicely glazed. Sprinkle with the chives and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 596.82 Kcal (2499 kJ)
Calories from fat 443.57 Kcal
% Daily Value*
Total Fat 49.29g 76%
Cholesterol 292.51mg 98%
Sodium 552.93mg 23%
Potassium 1020.29mg 22%
Total Carbs 13.15g 4%
Sugars 3.22g 13%
Dietary Fiber 2.52g 10%
Protein 22.92g 46%
Vitamin C 37.9mg 63%
Vitamin A 0.2mg 7%
Iron 3.7mg 21%
Calcium 213mg 21%
Amount Per 100 g
Calories 122.06 Kcal (511 kJ)
Calories from fat 90.71 Kcal
% Daily Value*
Total Fat 10.08g 76%
Cholesterol 59.82mg 98%
Sodium 113.08mg 23%
Potassium 208.66mg 22%
Total Carbs 2.69g 4%
Sugars 0.66g 13%
Dietary Fiber 0.52g 10%
Protein 4.69g 46%
Vitamin C 7.8mg 63%
Iron 0.8mg 21%
Calcium 43.6mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
  • 16

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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