Prep 30 mins
Cook 1 hr
This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.
- 1 lb fish fillet (pike, haddock, cod, basa or tilapia)
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 pinch nutmeg
- 1 1⁄2 tablespoons potato flour
- 1 1⁄4 cups homo milk
- 2⁄3 cup whipping cream
- 1⁄4 cup fine breadcrumbs
- 12 shrimp
- 2 sprigs parsley (garnish optional)
- Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
- You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
- Add salt, pepper, nutmeg and potato flour, mix well.
- Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
- Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
- Add the mousse until the mould is 3/4 full.
- Cover with buttered foil or release foil.
- Place mould in a larger dish, fill with water.
- Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
- Invert the mould very carefully.
- Decorate with the shrimp & parsley.
- Serve with sauce poured over it.
- Serve hot or at room temperature.
This dish was very light and tasty. It did not "set up" as firmly as I would have liked, so next time I'll cut down on the milk and see if it will firm up. My sons Norwegian girlfriend was really happy I made this for her!
Yumm, this was really good and different. Didn't make it but I ate it at Thanksgiving as a first course and it was a lovely mildly fishy creamy pudding dish.
When I was seven we lived in Norway for a year. I remember eating this at least once a week, usually on Saturday nights. I used Nile perch and left out the shrimp (I keep kosher), and it was just as I remembered it! Thanks so much for taking me back to some lovely times!