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1
Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms.
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2
Allow to rest for 30 minutes.
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3
Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker.
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4
Once the dumplings float, strain out of the water and place them on a tray until room temperature.
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5
Moisten with a little oil and store for up to 2 days, refrigerated.
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6
In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes.
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7
Then add the fish stock and reduce by half.
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8
Add your 1-quart of cream and reduce by another two thirds.
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9
Place in a blender until smooth and pass through a strainer.
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10
Adjust with salt and pepper.
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11
You will need 2 pans for cooking and a small pot for your sauce.
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12
In a pan on medium-high heat, add the oil and allow 30 seconds to heat up.
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13
Then place the fillet of fish away from you in a pan so it doesn't splash you.
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14
While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly.
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15
Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes.
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16
At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.
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17
Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute.
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18
Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
