Fish Pudding Fiskegrot Recipes

FISH PUDDING (FISKEGROT)

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.

NORWEGIAN FISH MOUSSE (FISKEPUDDING)

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.

FISH WITH CITRUS-CHILE SAUCE

Steps:

• Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
• In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
• Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
• If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.