The consistency of this authentic fish pudding
depends on your using very fresh white fish. The pudding, which will be spongy and quite
delicate, is served regularly in many Norwegian homes. You can enjoy it hot, drizzled with
melted butter, or cold, as one element in a sandwich. Serves 4-6.
2 tbsp dry breadcrumbs
1-1/2 lb white fish (such as haddock or cod), skinned and boned, cut in small pieces
1/2 c light cream + 1 c heavy cream
2 tsp salt
1-1/2 tbsp cornstarch
Preheat oven to 350 degrees. Grease the bottom and sides of a 9" 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, puree fish and cream in small batches until smooth.
Place pureed fish in a large mixing bowl. Add salt 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 60-75 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. |
