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1
For the dumplings: Puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition.
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2
With motor running, add cream in a steady stream.
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3
Cover and chill up to 3 hours.
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4
For the minced tomatoes: Combine tomatoes, basil, oregano and marjoram; set aside.
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5
In a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic.
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6
Stir until liquid evaporates and brown bits stick to pan.
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7
Add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits.
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8
About 8 minutes Add tomato mixture.
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9
Stir until liquid evaporates, about 15 minutes.
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10
Can be made ahead and refrigerated.
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11
Reheat to serve.
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12
For the butter sauce: In a small saucepan mix chicken broth with cornstarch.
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13
Stir on medium until boiling.
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14
Turn to low and add the butter all at once.
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15
Stir until butter has melted and sauce is blended and smooth.
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16
Keep warm up to 30 minutes.
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17
Stir before using.
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18
In a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling.
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19
Reduce heat to keep water simmering.
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20
Place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip.
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21
Twist top and force mixture out in 1/2 inch long strips.
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22
Cut from tip using a wet knife and drop into simmering water.
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23
Do not crowd the dumplings in the pan or they will stick together.
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24
If they start to stick to the bottom, carefully run a spatula underneath to release.
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25
Cook until firm, 2 or 3 minutes.
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26
Remove with a slotted spoon and drain briefly on towels.
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27
Place on a warm plate, cover and keep warm in oven at lowest setting (150F to 170F).
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28
Repeat until all dumpling mixture is used.
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29
To Serve: Spoon the tomato mixture evenly between plates.
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30
Top with dumplings in center.
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31
Spoon butter sauce over dumplings.
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32
Sprinkle with Parmesan and fresh basil leaves.
