Recipe

Fiskebudding (fish Pudding) Recipe

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Ingredients

2 tsps salt .
1 c heavy cream .
2 tbsps dry breadcrumbs .
1 1/2 tbsps cornstarch .
1/2 c light cream .
1 1/2 lbs white fish fillets (such as haddock or cod) .
1 pinch nutmeg (optional)

Directions

Step #1 Preheat oven to 350 degrees F.
Step #2 Skin & bone the fish, & cut into small pieces.
Step #3 Set aside.
Step #4 Grease the bottom & sides of a 9-inch loaf pan heavily with butter.
Step #5 Sprinkle top with breadcrumbs, tipping the pan to evenly distribute crumbs.
Step #6 Also grease a piece of aluminum foil wrap big enough to cover the loaf pan.
Step #7 Begin heating a saucepan of water to a boil, to use later when baking the pudding.
Step #8 Using a mixer or food processor/blender, purée fish & cream in small batches until smooth.
Step #9 Place puréed fish In a large-ish mixing bowl.
Step #10 Add salt, nutmeg & cornstarch; beat at medium-high speed until light & fluffy.
Step #11 Pour mixture into prepared loaf pan.
Step #12 Pick up the pan & bang it on the counter several times, to remove any air bubbles in the pudding.
Step #13 Seal greased foil wrap tightly over the top of the pan.
Step #14 Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
Step #15 Bake 60 to 75 mins, until a tester inserted in the center comes out clean.
Step #16 Note that during baking, the water around the mold should simmer (but not boil!) constantly; adjust the temperature as necessary.
Step #17 Let pudding cool 5 mins.
Step #18 Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding.
Step #19 Hold a serving platter on top of the pan & quickly invert the pan & platter to remove the pudding.
Step #20 Soak up any extra liquid with paper towels.
Enjoy the Fiskebudding (Fish Pudding) recipe