1/1 Photo of Fish Pudding (Fiskegrot)
1 hr 20 mins
Molded into balls this is fiskeboller. Baked in a loaf it is called fiskegrot. The Norwegian table would not be without this basic form of fish. The Norski (Norwegian) immigrants brought their eating habits from the old country with them to the New World, and this is a perfect example.
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- 1Place the fish in a food processor and process until smooth. You may have to do this in 2 batches.
- 2Remove it to the bowl of your electric mixer.
- 3Add the potato starch, seasonings, and the eggs, 1 at a time, beating in thoroughly.
- 4Add the butter and then the cream and milk, beating until light and fluffy.
- 5Place 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" up the side of the fish pan.
- 6Bake at 350 degrees for about 1 hour.
- 7Slice and serve with a cream sauce. Or you can serve it with fried onions instead.
- 8You can also mold the fish batter into small balls and poach them in fish stock.
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Nutritional Facts for Fish Pudding (Fiskegrot)
Serving Size: 1 (213 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 366.4
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 12.0 g
- Cholesterol 206.8 mg
- Sodium 1001.9 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 37.9 g