Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Norwegian, Seafood, Main dish, Appetizers

  4. Yield: 60 fish balls

  5. 1 tb Butter; soft

  6. 2 tb Bread crumbs; dry

  7. 1 1/2 lb Cod or haddock; skinned and -boned

  8. 1/2 c Light cream and 1 c Heavy cream; combined

  9. 2 ts Salt

  10. 1 1/2 tb Cornstarch

  11. "To make an authentic Norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh

  12. white fish. The pudding is served weekly in Norwegian homes, usually

  13. hot, with melted butter or a shrimp sauce (see recipe). Cold and sliced, it is also excellent as part of an open-faced sandwich."

  14. With a pastry brush or paper towel, spread the bottom and side of a 1

  15. 1/2 quart loaf pan or mold with

  16. 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure

  17. the crumbs are evenly distributed and tap out any excess.

  18. Cut the fish into small pieces and place a few pieces at a time in a

  19. blender, along with a couple of tablespoons of the combined creams to

  20. facilitate pur‚eing. Blend at high speed, turning the machine off

  21. after the first few seconds to scrape down the sides of the jar with

  22. a spatula. Continue to blend, one batch at a time, until all of the

  23. fish is a smooth pur‚e. As you proceed, use as much of the cream as

  24. you need to form this smooth pur‚e.

  25. Place the pur‚ed fish in a large mixing bowl, beat in 2 teaspoons of

  26. salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the

  27. cream that was not used in the blender, beating vigorously until the

  28. mixture is very light and fluffy. Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any

  29. air pockets. Smooth the top with a spatula.

  30. Preheat oven to 350øF. Butter a sheet of tin foil and seal it tightly

  31. around the top of the mold. Place the mold in a baking pan and pour

  32. into the pan enough boiling water to come 3/4 of the way up the sides

  33. 1 to

  34. hours, regulating the heat if necessary so that the water simmers but

  35. does not boil; if it boils, the pudding will have holes. When the top

  36. of the pudding is firm to the touch and a toothpick or skewer in the

  37. middle comes out dry and clean, the pudding is done.

  38. Remove the mold from the oven and let rest for 5 minutes. Pour off all

  39. excess liquid in mold, run a sharp knife around the inside, place a

  40. heated platter on top and holding the mold and plate together,

  41. quickly invert the two to remove the pudding from the mold. Clear the

  42. place of any liquid with paper towels and serve the fiskepudding

  43. while still hot.

  44. TO MAKE FISH BALLS: Prepare the fish in the blender as described

  45. above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes,

  46. then roll about 1 tablespoon of the fish in your hands at a time, to

  47. make 1 balls. Refrigerate them, covered with wax paper, until ready

  48. to cook. Poach these fiskefarse by dropping them into 3 or 4 inches

  49. of barely simmering salted water for 2 or 3 minites or until firm to

  50. 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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