This classic Norwegian Fiskepudding is a savory fish loaf that highlights the delicate flavor of fresh haddock. Blended with milk, cream, and a touch of nutmeg, the result is an incredibly tender and moist dish with a smooth, custard-like texture. It is traditionally served with a rich white sauce or sorrel sauce, making it a perfect centerpiece for a dinner party or a cozy family meal. The subtle spices and fresh dill garnish provide a bright, aromatic finish that complements the richness of the fish. Easy to prepare and elegant to serve, this recipe brings authentic Scandinavian comfort food to your table.
Norwegian Fiskepudding
Description
This classic Norwegian Fiskepudding is a savory fish loaf that highlights the delicate flavor of fresh haddock. Blended with milk, cream, and a touch of nutmeg, the result is an incredibly tender and moist dish with a smooth, custard-like texture. It is traditionally served with a rich white sauce or sorrel sauce, making it a perfect centerpiece for a dinner party or a cozy family meal. The subtle spices and fresh dill garnish provide a bright, aromatic finish that complements the richness of the fish.Ingredients
Directions
-
-
Butter an 8x4-inch loaf pan and sprinkle with fine bread crumbs, shaking to coat evenly. Set aside.
-
In a small saucepan, slowly whisk milk into cornstarch until completely dissolved and smooth.
-
Place the saucepan over medium heat and stir constantly until the mixture thickens to the consistency of a medium white sauce.
-
Remove the saucepan from heat and let the cream sauce cool slightly. Stir in the whipping cream.
-
Cut the skinned and boned haddock into large pieces.
-
Place haddock pieces in a food processor and pulse until coarsely chopped.
-
Add eggs, softened butter, salt, nutmeg, and white pepper to the processor.
-
Process until the mixture is pureed and smooth.
-
With the machine running, slowly pour the cream sauce through the feed tube.
-
Mix until just blended, stopping the machine occasionally to scrape down the sides of the bowl.
-
Turn the fish mixture into the prepared loaf pan and smooth the top.
-
Place the loaf pan in a shallow baking dish.
-
Add hot water to the baking dish so it comes halfway up the sides of the loaf pan.
-
Bake for 1 hour, or until the fiskepudding is set and lightly golden.
-
Remove from the oven and let stand for 5 minutes.
-
Pour off any liquid from the baking dish.
-
Meanwhile, cut the cooked shrimp into 1/2-inch pieces and set aside.
-
Run a knife around the edges of the loaf pan and turn the fiskepudding out onto a serving platter.
-
Arrange the shrimp pieces around the edge of the fish loaf.
-
Spoon Sorrel Sauce over the shrimp if desired.
-
Garnish with dill sprigs and additional halved shrimp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 353.5kcal
- % Daily Value *
- Total Fat 28.4g44%
- Saturated Fat 16.4g82%
- Cholesterol 168.5mg57%
- Sodium 4982.3mg208%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 0.6g3%
- Sugars 4.8g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute fresh cod or whitefish for the haddock if preferred.
Ensure the fish is thoroughly skinned and boned before processing to achieve a smooth texture.
The water bath (bain-marie) ensures gentle, even cooking and prevents the fish loaf from drying out.
Sorrel sauce is a traditional accompaniment, but a simple hollandaise or white wine sauce also works well.
Serve immediately while warm for the best texture and flavor.
