Fiskebudding Fish Pudding Recipes

Steps:

• Preheat oven to 350 degrees F.
• Skin and bone the fish, and cut into small pieces. Set aside.
• 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, purée fish and cream in small batches until smooth.
• Place puréed fish in a large mixing bowl. Add salt, nutmeg 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 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 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.

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.

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.

Steps:

• FOR THE SAUERKRAUT: In a medium sized skillet, fry the bacon and onion in butter until slightly colored.
• Put the sauerkraut into a large pan or Dutch oven.
• Add the onion and bacon together with the peppercorns, garlic salt, sugar and caraway seeds.
• Pour in 1 cup of wine or apple cider, and add enough stock to reach halfway up the sauerkraut.
• Simmer slowly for 1 1/2 hours until the sauerkraut is tender but not too soft.
• In the last half hour of cooking add the grated potato, stirring until very thick, adding an extra dash of wine at the last minute for flavor.
• FOR THE PUDDING: Cook the fish in stock or water along with 1 onion, celery, carrot, herb bouquet, and salt.
• When the fish is cooked, strain and reserve the stock.
• Preheat oven to 375 F.
• In a small skillet, fry the bacon until it begins to melt, add 2 onions, and continue frying until the onions begin to change color.
• Butter a large baking dish.
• Sprinkle with bread crumbs, covering sides and bottom.
• Place a layer of the prepared sauerkraut mixture on the bottom; sprinkle with the bacon and onion mixture.
• Then put in some fish.
• Repeat the layers, ending with the sauerkraut.
• Pour the sauce over the fish pudding.
• Top with buttered crumbs.
• Bake for 35-45 minutes until the topping is browned.
• FOR THE SAUCE: Melt 2 Tbsp.
• butter in a skillet and add the flour, stirring over low heat until the flour is a light golden brown, about 5-6 minutes.
• Remove from heat, and add the cream, stirring vigorously to prevent lumping.
• Add more stock as needed to make a thick, smooth sauce.
• Season with salt, pepper, and paprika.
• Cook until the sauce begins to bubble.
• VARIATIONS: Thickly slice some boiled potatoes and carrots and add just before putting in the oven.
• You can fry the fish instead.
• Dip the fish in beaten eggs and dredge in bread crumbs.
• Quickly brown in hot butter or other fat.
• HERB BOUQUET:* 6 bay leaves, 6 whole cloves, 1 cup celery flakes, 1 tsp.
• marjoram, 1/4 cup parsley flakes, 3/4 tsp.
• peppercorns, 1/2 tsp.
• ground savory, 2 tsp.
• ground thyme.
• Each sachet will flavor 2 quarts of liquid.
• Put 1 bay leaf and 1 whole clove in each of 6 cheesecloth squares.
• Mix the remaining ingredients together and divide into 6 equal parts, adding one part to each square.
• Tie each sachet securely.
• Discovering Sauerkraut Alice Wolczuk.

Steps:

• 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 owl. 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 full. Bake at 350 degrees F until knife inserted in center comes out clean, 60 to 70 minutes.
• While the pudding bakes, make the 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. Remove from heat; stir in dill weed.