Fiskebudding Fish Pudding Recipes

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 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.

FISKEBUDDING (FISH PUDDING)

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.

ICELANDIC FISH CAKES (FISH BALLS)

Steps:

• Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
• Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
• Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

FISKEPUDDING

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.

GERMAN FISH PUDDING: HECHTENKRAUT ODER FISCHPUDDING MIT SAUERKRA

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.

BUTTERSCOTCH PUDDING II

Steps:

• In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.