Norwegian Fish Mousse Fiskepudding Food

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NORWEGIAN FISH MOUSSE (FISKEPUDDING)



Norwegian Fish Mousse (Fiskepudding) image

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.

Provided by Bergy

Categories     Scandinavian

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

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.

NORWEGIAN LEMON MOUSSE



Norwegian Lemon Mousse image

Posted for ZWT6. Adapted from norway-hei.com This is a traditional Norwegian Christmas dessert, a little lighter than others I've seen posted because it uses half and half instead of whipping cream. Total prep time does not include the time needed for the mousse to set.

Provided by noway

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 ounce unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks
1/2 cup milk
2 cups half-and-half
1 tablespoon grated lemon rind
1/4 cup lemon juice
fresh lemon leaves (optional)
fresh lemon peel, lemon zest and fresh lemon leaves (optional for garnish)
whipped cream

Steps:

  • Stir together gelatin, sugar and salt in top part of double boiler.
  • Beat egg yolks until thick and lemon colored.
  • Add milk and half-and-half.
  • Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes.
  • Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold.
  • Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over.
  • The mousse should now come loose and sit nicely on your serving plate.
  • Make a design with whipped cream on and around the dessert.
  • Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel).

Nutrition Facts : Calories 222.1, Fat 12.7, SaturatedFat 7.2, Cholesterol 158.6, Sodium 147.3, Carbohydrate 22.5, Fiber 0.1, Sugar 17.1, Protein 5.7

FISH MOUSSE



Fish Mousse image

A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is approximate.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 egg yolks
1 teaspoon salt
1 teaspoon dry mustard (Coleman's preferred)
1/4 teaspoon paprika
3 tablespoons lemon juice
2 tablespoons butter, melted
1 cup milk
1 tablespoon gelatin
1/4 cup water
2 cups fish, flaked (salmon, haddock, tuna or crab)
mayonnaise, for garnish

Steps:

  • Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
  • Cook in a double boiler until thick, stirring constantly.
  • Soak gelatin in cold water for 5 minutes.
  • Stir into hot mixture until gelatin is completely dissolved.
  • Fold in flaked fish.
  • Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
  • Chill until firm.
  • Unmold and serve with mayonnaise.

Nutrition Facts : Calories 85, Fat 6.8, SaturatedFat 3.9, Cholesterol 78.8, Sodium 439.8, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 3.4

FISH PUDDING (FISKEGROT)



Fish Pudding (Fiskegrot) image

Molded into balls this is fiskeboller. Baked in a loaf it is called fiskegrot. The Norwegian table would not be without this basic form of fish. The Norski (Norwegian) immigrants brought their eating habits from the old country with them to the New World, and this is a perfect example.

Provided by luvcookn

Categories     Norwegian

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs ling cod fish fillets, skinless, boneless or 2 1/2 lbs any other fresh cod
2 tablespoons potato starch
2 teaspoons salt
white pepper
1 dash ground nutmeg
2 eggs
1/3 cup butter, room temp
1/2 cup warm cream (use a microwave)
1 cup warm milk (use a microwave)

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.

Nutrition Facts : Calories 366.4, Fat 20.8, SaturatedFat 12, Cholesterol 206.9, Sodium 1001.9, Carbohydrate 5.4, Fiber 0.2, Sugar 0.3, Protein 38

FISKEPUDDING



Fiskepudding image

Found on recipegoldmine. This sounds like it would be pretty good! I would not skip the sauce though! Posted for ZWT6!

Provided by SarahBeth

Categories     < 4 Hours

Time 1h40m

Yield 1 pudding, 10 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh cod fish fillets
1 1/2 cups whipping cream
2 tablespoons cornstarch
1 teaspoon salt
1 dash ground red pepper
8 ounces mixed mushrooms, sliced
1/4 cup butter or 1/4 cup margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 cups half-and-half
2 tablespoons snipped dill weed

Steps:

  • Cut fish into 1-inch pieces. Place one-third of the fish and 1/3 cup of the whipping cream in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until smooth and thick, about 1 minute.
  • Pour mixture into large owl. Repeat twice with remaining fish and 2/3 cup of the whipping cream. Shake remaining 1/2 cup whipping cream and the cornstarch in tightly covered jar. Stir cornstarch mixture, salt and red pepper into fish mixture. Beat vigorously with spoon until well blended and fluffy.
  • Spread fish mixture in an oiled loaf pan or 6-cup mold; cover with aluminum foil. Place pan in a 13 x 9-inch pan on oven rack. Pour hot water into pan until almost full. Bake at 350 degrees F until knife inserted in center comes out clean, 60 to 70 minutes.
  • While the pudding bakes, make the sauce.
  • Cook and stir mushrooms in butter in 2-quart saucepan over medium heat 3 minutes; remove from heat.
  • Stir in flour, salt and pepper. Gradually stir in half-and-half. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in dill weed.

Nutrition Facts : Calories 297.2, Fat 23.9, SaturatedFat 14.7, Cholesterol 108.3, Sodium 452, Carbohydrate 6.3, Fiber 0.1, Sugar 0.1, Protein 14.6

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