Fish Pudding Fiskegrot Recipes

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FISH PUDDING (FISKEGROT)

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



Fish Pudding (Fiskegrot) image

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

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)

NORWEGIAN FISH MOUSSE (FISKEPUDDING)

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



Norwegian Fish Mousse (Fiskepudding) image

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.

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)

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