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Fish Pudding Recipe
|Cod fillets/Whiting fillets||1 Pound, skinned and cut into 1/2 inch pieces (450 Gram)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Lemon juice||2 Teaspoon|
|Butter/Margarine||2 Ounce (50 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Shrimp sauce/Egg sauce||1⁄2 Pint (300 Milliliter)|
Serving size: Complete recipe
Calories 1621 Calories from Fat 626
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 38.1 g190.7%
Trans Fat 0 g
Cholesterol 764 mg
Sodium 3513 mg146.4%
Total Carbohydrates 130 g43.2%
Dietary Fiber 3.8 g15.1%
Sugars 34.8 g
Protein 111 g222.4%
Vitamin A 113.2% Vitamin C 801.8%
Calcium 62.4% Iron 54.1%
*Based on a 2000 Calorie diet
Whisk the eggs in a separate bowl.
Melt the fat in a small pan and heat the milk to nearly boiling point, then whisk them both into the egg; mix well and pour on to the fish mixture.
Leave to soak for 2-3 minutes, then put in a 600-ml (1-pint) greased pudding basin or straight sided mould or souffle dish.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the pudding on the trivet and cover with foil.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Serve with shrimp or egg sauce.