Title: Fiskepudding Eller Fiskefarse (Fish Pudding or Fish Balls
Categories: Norwegian Seafood Entree Appetizer
Yield: 60 Fish balls
| 1 | tb | Butter; soft |
| 2 | tb | Bread crumbs; dry |
| 1 1/2 | lb | Cod or haddock; skinned and boned |
| 1/2 | c | Light cream and |
| 1 | c | Heavy cream; combined |
| 2 | ts | Salt |
| 1 1/2 | tb | Cornstarch |
"To make an authentic Norwegian fish pudding - white, delicate and sponging
in consistency - you should begin with absolutely fresh white fish. The
pudding is served weekly in Norwegian homes, usually hot, with melted
butter or a shrimp sauce (see recipe). Cold and sliced, it is also
excellent as part of an open-faced sandwich." With a pastry brush or paper
towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1
tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry
bread crumbs. Make sure the crumbs are evenly distributed and tap out any
excess. Cut the fish into small pieces and place a few pieces at a time in
a blender, along with a couple of tablespoons of the combined creams to
facilitate pur‚eing. Blend at high speed, turning the machine off after the
first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a smooth
pur‚e. As you proceed, use as much of the cream as you need to form this
smooth pur‚e. Place the pur‚ed fish in a large mixing bowl, beat in 2
teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any
of the cream that was not used in the blender, beating vigorously until the
mixture is very light and fluffy. Pour into the prepared mold and bang
sharply on the counter to settle the pudding and eliminate any air pockets.
Smooth the top with a spatula. Preheat oven to 350øF. Butter a sheet of tin
foil and seal it tightly around the top of the mold. Place the mold in a
baking pan and pour into the pan enough boiling water to come 3/4 of the
way up the sides of the mold. Set the pan in the middle of the oven for 1
to 1 1/4 hours, regulating the heat if necessary so that the water simmers
but does not boil; if it boils, the pudding will have holes. When the top
of the pudding is firm to the touch and a toothpick or skewer in the middle
comes out dry and clean, the pudding is done. Remove the mold from the oven
and let rest for 5 minutes. Pour off all excess liquid in mold, run a sharp
knife around the inside, place a heated platter on top and holding the mold
and plate together, quickly invert the two to remove the pudding from the
mold. Clear the place of any liquid with paper towels and serve the
fiskepudding while still hot. TO MAKE FISH BALLS: Prepare the fish in the
blender as described above. Chill the pur‚ed fish in the mixing bowl for
about 30 minutes, then roll about 1 tablespoon of the fish in your hands at
a time, to make 1" balls. Refrigerate them, covered with wax paper, until
ready to cook. Poach these fiskefarse by dropping them into 3 or 4 inches
of barely simmering salted water for 2 or 3 minites or until firm to the
touch. Scoop them out with a slotted spoon, drain thoroughly and serve as
part of a fish soup (see recipe). Makes 60 fish balls.