This traditional Norwegian dish offers a delicate, white fish pudding known as Fiskepudding, or alternatively, small fish balls (Fiskefarse). Made with fresh cod or haddock, pureed with cream and cornstarch, it boasts a smooth, spongy consistency. The subtle flavor of the white fish is enhanced by the richness of the cream, making it a comforting and elegant main course. It is typically served hot with melted butter or a shrimp sauce, but can also be enjoyed cold on open-faced sandwiches. This recipe requires careful poaching in a water bath to ensure the pudding remains tender and hole-free. Perfect for a special dinner or a festive Norwegian celebration, it highlights the purity of fresh seafood.
Fiskepudding Eller Fiskefarse (Fish Pudding Or Fish Balls
Description
This traditional Norwegian dish offers a delicate, white fish pudding known as Fiskepudding, or alternatively, small fish balls (Fiskefarse). Made with fresh cod or haddock, pureed with cream and cornstarch, it boasts a smooth, spongy consistency. The subtle flavor of the white fish is enhanced by the richness of the cream, making it a comforting and elegant main course. It is typically served hot with melted butter or a shrimp sauce, but can also be enjoyed cold on open-faced sandwiches. This recipe requires careful poaching in a water bath to ensure the pudding remains tender and hole-free. Perfect for a special dinner or a festive Norwegian celebration, it highlights the purity of fresh seafood.Ingredients
Directions
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Preheat oven to 350F (175C).
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Spread 1 tablespoon of soft butter evenly over the bottom and sides of a 1 1/2 quart loaf pan or mold.
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Sprinkle 2 tablespoons of dry bread crumbs into the mold, tapping out any excess to ensure an even coating.
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Cut the fish into small pieces.
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Place a few pieces of fish into a blender along with a couple of tablespoons of the combined light and heavy cream to facilitate pureeing.
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Blend at high speed, stopping after the first few seconds to scrape down the sides of the jar with a spatula.
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Continue blending in batches, using as much cream as needed, until all the fish is processed into a smooth puree.
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Transfer the pureed fish to a large mixing bowl.
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Beat in 2 teaspoons of salt and 1 1/2 teaspoons of cornstarch.
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Slowly add any remaining cream, beating vigorously until the mixture is very light and fluffy.
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Pour the mixture into the prepared mold.
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Bang the mold sharply on the counter to settle the pudding and eliminate air pockets, then smooth the top with a spatula.
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Butter a sheet of tin foil and seal it tightly around the top of the mold.
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Place the mold in a larger baking pan.
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Pour boiling water into the baking pan until it comes 3/4 of the way up the sides of the mold.
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Bake for 1 to 1 1/4 hours, regulating the heat so the water simmers but does not boil; boiling will cause holes in the pudding.
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The pudding is done when the top is firm to the touch and a toothpick inserted in the middle comes out clean.
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Remove from the oven and let rest for 5 minutes.
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Pour off any excess liquid from the mold, run a sharp knife around the inside edges, and invert onto a heated platter to unmold.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 778.5kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 8.5g43%
- Cholesterol 318.3mg107%
- Sodium 651.1mg28%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.1g9%
- Sugars 0.2g
- Protein 126.3g253%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
