Norwegian Fish Pudding
This pudding will be spongy and very delicate. You can serve it hot, drizzled
with melted butter, or cold, as one element in a sandwich.
- 2 tablespoons dry breadcrumbs
- 1 1/2 pounds white fish (such as haddock or
cod),skinned and boned, cut into small pieces
- 1/2 cup light
cream plus 1 cup heavy cream
- 2 teaspoons salt
- 1 1/2 tablespoons cornstarch
- Heat oven to 350 degrees F. 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, puree fish and cream in small batches until
- Place pureed fish in a large mixing bowl.
- Add salt 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 for 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 for 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.
Serves 4 to 6.