Fish pudding {fiskegrot}

6 servings

Ingredients

Quantity Ingredient
2½ pounds Ling cod fillets; skinless, boneless
(or any other fresh cod)
2 tablespoons Potato starch; see * Note
2 teaspoons Salt
White pepper; to taste
1 dash Ground nutmeg
2 Eggs
⅓ cup Butter; at room temperature
½ cup Warm cream
1 cup Warm milk

Directions

* Note: Potato starch can be found in Scandinavian shops or delicatessens.

Place the fish in a food processor and process until smooth. You may have to do this in two batches. Remove it to the bowl of your electric mixer.

Add the potato starch, seasonings and eggs one at a time, beating in thoroughly. Add the butter, then the cream and milk, beating until light and fluffy. Place the 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-inches up the side of the fish pan. Bake in a 350 degree oven for about 1 hour.

Slice and serve with fried onions. You can also mold the fish batter into small balls and poach them in fish stock. This recipe serves 6 to 8.

Comments: Molded into balls this is called "fiskeboller." The Norwegian table would not be without this basic form of fish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-01-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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