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Add a photoServings: 12
Ingredients
- 1 Tbsp. Butter, soft
- 2 Tbsp. Bread crumbs, dry
- 1 1/2 lb Cod or possibly haddock, skinned and boned
- 1/2 c. Light cream and
- 1 c. Heavy cream, combined
- 2 tsp Salt
- 1 1/2 Tbsp. Cornstarch
Directions
- "To make an authentic Norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh white fish. The pudding is served weekly in Norwegian homes, usually warm, with melted butter or possibly a shrimp sauce (see recipe). Cool and sliced, it is also excellent as part of an open-faced sandwich." With a pastry brush or possibly paper towel, spread the bottom and side of a 1 1/2 qt loaf pan or possibly mold with 1 Tbsp. of soft butter and sprinkle the mold with 2 Tbsp. of dry bread crumbs. Make sure the crumbs are proportionately distributed and tap out any excess. Cut the fish into small pcs and place a few pcs at a time in a blender, along with a couple of Tbsp. of the combined creams to facilitate pur=82eing. Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
- Continue to blend, one batch at a time, till all of the fish is a smooth pur=82e. As you proceed, use as much of the cream as you need to create this smooth pur=82e. Place the pur=82ed fish in a large mixing bowl, beat in 2 tsp. of salt and the 1 1/2 tsp. of cornstarch and slowly add in any of the cream which was not used in the blender, beating vigorously till the mix is very light and fluffy. Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
- Smooth the top with a spatula. Preheat oven to 350degF. Butter a sheet of tin foil and seal it tightly around the top of the mold. Place the mold in a baking pan and pour into the pan sufficient boiling water to come 3/4 of the way up the sides of the mold. Set the pan in the middle of the oven for 1 to 1 1/4 hrs, regulating the heat if necessary so which the water simmers but does not boil; if it boils, the pudding will have holes. When the top of the pudding is hard to the touch and a toothpick or possibly skewer in the middle comes out dry and clean, the pudding is done. Remove the mold from the oven and let rest for 5 min. Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold. Clear the place of any liquid with paper towels and serve the fiskepudding while still warm.
- TO MAKE FISH BALLS: Prepare the fish in the blender as described above. Refrigeratethe pur=82ed fish in the mixing bowl for about 30 min, then roll about 1 Tbsp. of the fish in your hands at a time, to make 1" balls. Chill them, covered with wax paper, till ready to cook. Poach these fiskefarse by dropping them into 3 or possibly 4 inches of barely simmering salted water for 2 or possibly 3 minites or possibly till hard to the touch. Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup (see recipe).
- Makes 60 fish balls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 117 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.03g | 9% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 441mg | 18% |
| Potassium 256mg | 7% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 10.74g | 17% |
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