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1
In a saucepan, melt 2 tablespoons of the butter.
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2
Stir in the flour over low heat to form a paste, then slowly whisk in the milk until smooth.
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3
Simmer, whisking often, until thickened, 7 minutes.
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4
Season lightly with salt; transfer the panade to a bowl, press plastic wrap directly onto the surface and let cool to room temperature.
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5
In a food processor, puree the fish to a paste.
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6
Add the egg white and process until blended and very smooth.
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7
Refrigerate the fish paste in the processor bowl until thoroughly chilled, about 20 minutes.
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8
Add the panade to the fish paste and process until blended.
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9
With the machine on, alternately add the eggs and the remaining 4 tablespoons of butter, scraping down the bowl after each addition.
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10
Transfer the mixture to a stainless steel bowl and stir in the white pepper, nutmeg and 1 1/4 teaspoons of salt.
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11
Refrigerate the dumpling mixture until thoroughly chilled, about 30 minutes.
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12
Bring a large, wide pot of salted water to a boil.
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13
Line a large baking sheet with parchment paper.
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14
Using a 1/3 -cup measure or ice cream scoop, gently shape the mixture into 8 round dumplings.
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15
Set the dumplings on the parchment and refrigerate for 5 minutes.
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16
Set a large bowl of ice water near the stove.
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17
Lower the parchment with the dumplings into the boiling water; discard the paper.
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18
Simmer the dumplings over moderate heat, turning once, until firm, 12 minutes.
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19
Using a slotted spoon, transfer the dumplings to the ice water and let cool for 10 minutes.
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20
Drain the dumplings and pat dry with paper towels.
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21
In a saucepan, heat the oil.
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22
Add the garlic and cook over moderate heat until golden brown, 1 minute.
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23
Add the wine and crumble in the saffron.
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24
Simmer over moderate heat until the wine has reduced by one-third, 3 minutes.
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25
Add the fish stock and boil over high heat until reduced to 1/2 cup, 15 minutes.
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26
Add the cream and simmer over low heat until reduced to 2 cups, 10 minutes.
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27
Add the lemon juice; season with salt and pepper.
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28
Preheat the oven to 375.
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29
Lightly butter a 9-by-13-inch baking dish.
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30
In a large pot of boiling salted water, cook the chard stems until tender, 4 minutes.
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31
Using a slotted spoon, transfer the stems to paper towels to dry, then arrange in the prepared dish.
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32
Arrange the dumplings on top.
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33
Pour the saffron sauce over the dumplings and bake for 20 minutes.
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34
Meanwhile, add the chard leaves to the boiling water and cook until bright green and just tender, 2 minutes.
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35
Drain and squeeze out any excess water.
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36
Cut the leaves into small pieces.
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37
Sprinkle the dumplings with the chard leaves and baste with the sauce.
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38
Bake for about 20 minutes, until the dumplings are nicely glazed.
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39
Sprinkle with the chives and serve.
