Fish Pudding (Fiskegrot) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-1/2 pounds lingcod fillets, skinless and boneless, or any other fresh cod | 2 tablespoons potato starch | 2 teaspoons salt |
| white pepper to taste | dash of ground nutmeg | 2 eggs |
| 1/3 cup butter (room temperature) | 1/2 cup warm cream (use a microwave.) | 1 cup warm milk (use a microwave.) |
| 1 | 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 electirc mixer. Add the potato starch, seasonings, and eggs, 1 at a time, beating in thoroughly. Add the butter and then the cream and milk, beating until light and fluffy. |
| 2 | Place the 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 inches up the side of the fish pan. Bake in a 350 F. oven for about 1 hour. |
| 3 | Slice and serve with a Cream Sauce. Or you can serve it with fried onions instead. |