Codfish Pudding with Dill Sauce
(Fiskepudding — Norway)
This can be served hot or cold, spread on rye bread or crackers. Do not make
this recipe with frozen fish because it will not have the gelatinous quality that
gives this pudding a smooth texture and body.
1 1/2 pounds fresh cod fillets
1 1/2 cups whipping cream
2 tablespoons cornstarch
1 teaspoon salt
Dash of ground red pepper
8 ounces mushrooms, sliced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of pepper
2 cups half-and-half
2 tablespoons snipped dill weed
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 bowl.
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
Bake at 350 degrees F until knife inserted in center comes out clean, 60 to
Remove pan from water.
Let stand, covered, 10 minutes.
Carefully pour off any
liquid around pudding.
Unmold; serve with Dill Sauce.
Dill 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.