Fiskepudding Food

FISKEBUDDING (FISH PUDDING)

Steps:

• 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.

FISH PUDDING (FISKEGROT)

Steps:

• Place the fish in a food processor and process until smooth. You may have to do this in 2 batches.
• Remove it to the bowl of your electric mixer.
• Add the potato starch, seasonings, and the eggs, 1 at a time, beating in thoroughly.
• Add the butter and then the cream and milk, beating until light and fluffy.
• Place 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.
• Bake at 350 degrees for about 1 hour.
• Slice and serve with a cream sauce. Or you can serve it with fried onions instead.
• You can also mold the fish batter into small balls and poach them in fish stock.

NORWEGIAN FISH MOUSSE (FISKEPUDDING)

Steps:

• 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.