Fiskepudding Recipes

FIGGY PUDDING

Steps:

• Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
• Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

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.

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.