FISKEPUDDING
Found on recipegoldmine. This sounds like it would be pretty good! I would not skip the sauce though! Posted for ZWT6!
Provided by SarahBeth
Categories < 4 Hours
Time 1h40m
Yield 1 pudding, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 297.2, Fat 23.9, SaturatedFat 14.7, Cholesterol 108.3, Sodium 452, Carbohydrate 6.3, Fiber 0.1, Sugar 0.1, Protein 14.6
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
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.
FISKEBUDDING (FISH PUDDING)
This pudding is spongy and very delicate. It can be served hot, drizzled with melted butter, or cold, as part of a sandwich. Posted for Zaar World Tour 05
Provided by Amis227
Categories Lunch/Snacks
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 441.8, Fat 30.2, SaturatedFat 17.8, Cholesterol 215.6, Sodium 1344.6, Carbohydrate 7.9, Fiber 0.2, Sugar 0.3, Protein 33.7
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