Fish pudding {fiskegrot}
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Ling cod fillets; skinless, boneless |
| (or any other fresh cod) | ||
| 2 | tablespoons | Potato starch; see * Note |
| 2 | teaspoons | Salt |
| White pepper; to taste | ||
| 1 | dash | Ground nutmeg |
| 2 | Eggs | |
| ⅓ | cup | Butter; at room temperature |
| ½ | cup | Warm cream |
| 1 | cup | Warm milk |
Directions
* Note: Potato starch can be found in Scandinavian shops or delicatessens.
Place the fish in a food processor and process until smooth. You may have to do this in two batches. Remove it to the bowl of your electric mixer.
Add the potato starch, seasonings and eggs one at a time, beating in thoroughly. Add the butter, then the cream and milk, beating until light and fluffy. Place the mixture in a buttered loaf pan, cover with foil, then place the pan in a large pan of hot water. The water should come 2-inches up the side of the fish pan. Bake in a 350 degree oven for about 1 hour.
Slice and serve with fried onions. You can also mold the fish batter into small balls and poach them in fish stock. This recipe serves 6 to 8.
Comments: Molded into balls this is called "fiskeboller." The Norwegian table would not be without this basic form of fish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-01-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.