Norwegian Fish Mousse Fiskepudding Recipes

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.

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.