Fiskebudding (Fish Pudding)

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READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons dry breadcrumbs
  • 1 12
    lbs white fish fillets (such as haddock or cod)
  • 12
    cup light cream
  • 2
    teaspoons salt
  • 1 12
    tablespoons cornstarch
  • 1
    pinch nutmeg (optional)
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DIRECTIONS

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