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Fiskepudding Eller Fiskefarse (Fish Pudding O

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 tbsp Butter, soft
2 tbsp Bread crumbs, dry
1 1/2 lb Cod or haddock, skinned and boned
1/2 cup Light cream and
1 cup Heavy cream, combined
2 tsp Salt
1 1/2 tbsp Cornstarch

Instructions:

"To make an authentic Norwegian fish pudding - white, delicate and
sponging in consistency - you should begin with absolutely fresh
white fish. The pudding is served weekly in Norwegian homes, usually
hot, with melted butter or a shrimp sauce (see recipe). Cold and
sliced, it is also excellent as part of an open-faced sandwich." With
a pastry brush or paper towel, spread the bottom and side of a 1 1/2
quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle
the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs
are evenly distributed and tap out any excess. Cut the fish into
small pieces and place a few pieces at a time in a blender, along
with a couple of tablespoons of the combined creams to facilitate
pur‚eing. Blend at high speed, turning the machine off after the
first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a
smooth pur‚e. As you proceed, use as much of the cream as you need to
form this smooth pur‚e. Place the pur‚ed fish in a large mixing bowl,
beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and
slowly add any of the cream that was not used in the blender, beating
vigorously until the mixture is very light and fluffy. Pour into the
prepared mold and bang sharply on the counter to settle the pudding
and eliminate any air pockets. Smooth the top with a spatula. Preheat
oven to 350øF. Butter a sheet of tin foil and seal it tightly around
the top of the mold. Place the mold in a baking pan and pour into the
pan enough boiling water to come 3/4 of the way up the sides of the
mold. Set the pan in the middle of the oven for 1 to 1 1/4 hours,
regulating the heat if necessary so that the water simmers but does
not boil; if it boils, the pudding will have holes. When the top of
the pudding is firm to the touch and a toothpick or skewer in the
middle comes out dry and clean, the pudding is done. Remove the mold
from the oven and let rest for 5 minutes. Pour off all excess liquid
in mold, run a sharp knife around the inside, place a heated platter
on top and holding the mold and plate together, quickly invert the
two to remove the pudding from the mold. Clear the place of any
liquid with paper towels and serve the fiskepudding while still hot.
TO MAKE FISH BALLS: Prepare the fish in the blender as described
above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes,
then roll about 1 tablespoon of the fish in your hands at a time, to
make 1" balls. Refrigerate them, covered with wax paper, until ready
to cook. Poach these fiskefarse by dropping them into 3 or 4 inches
of barely simmering salted water for 2 or 3 minites or until firm to
the touch. Scoop them out with a slotted spoon, drain thoroughly and
serve as part of a fish soup (see recipe). Makes 60 fish balls.