FISH PUDDING or FISKE BRÖD - FISKEFARSE – FISKE GROT
To celebrate Syttende Mai over the years I’ve ordered fish pudding from Scandinavian Specialties in Brooklyn, fairly pricey what with the shipping added, but great!. And I’ve attempted to make it myself. It didn’t always turn out so well, but it dawned on me that the recipe should be made with cooked white fish. I’d always tried it with raw fish, and blending that wasn’t always easy. So: my final recipe! I hope! – This is as it was made Syttende Mai 2011, and it was very good. Almost like a soufflé. The fish had texture and the slices didn’t seem as custardy as what we’d had commercially made, but the flavor was divine, if I do say so myself.
Though this recipe makes much more than two seniors might want for one meal, the resulting loaf, sliced, freezes extremely well. For a breakfast, my husband loves a slice –or several – fried in butter and served with eggs any style. The sauce recipe is for just two, but it can be multiplied for as many as will be dining with you the night you prepare it.
Preheat oven to 350, put a kettle of water on to boil.
In food processor, blend until smooth:
¾ lb. cooked white fish – cod is best
½ Cup ½ and ½
Another ½ Cup ½ and ½
¼ cup potato flakes
6 Tblsp softened butter
1 tsp salt
½ tsp pepper
pinch of fresh grated nutmeg
Butter one large or two small loaf pans, coat with unseasoned breadcrumbs. Butter two pieces of foil that will cover the pans. Pour half of mixture into each pan, and cover with the foil. Place pans in larger roasting pan. Just before putting them in the oven, pour the boiling water into the roasting pan around the loaf pans.
Bake 60 minutes or until knife comes out clean.
Serve sliced with shrimp sauce
for two – prepare as for a white sauce
½ Tblsp butter
½ Tblsp flour
½ cup milk
1 tsp sherry
pinch of salt
4 or so large (26-31) shrimp cut into pieces