Fish Pudding Recipe
Ingredients
| Haddock fillets | 2 Pound | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Light cream | 1 Cup (16 tbs) | |
| 4 egg yolks, lightly beaten | ||
| 4 egg whites, stiffly beaten | ||
| 1 cup heavy cream, stiffly beaten Fine cracker crumbs | ||
Directions
Remove any skin or bones from fillets.
Put fish through meat grinder 3 times, using finest blade.
Add butter or margarine, and put through grinder again.
Sift flour with salt, pepper and nutmeg; combine light cream and egg yolks.
Add flour and egg mixtures alternately to fish mixture, a little at a time.
Fold in egg whites and cream carefully, a little at a time.
Have 8-cup mold, loaf pan or round casserole ready.
Butter inside, and dust with crumbs.
Carefully pour in fish mixture; mold should be 3/4 full.
Set dish in pan of hot water, and bake in preheated 325°F. oven 1 1/4 hours or until firm.
Let stand 5 minutes.
Loosen edges with spatula, and strike bottom of dish gently on table.
Place serving platter on top of mold, and invert together to turn out neatly.
Note: All the Scandinavian countries cook fish superbly, and their rich, fine-textured fish puddings and souffles are almost always present at family parties and special occasions.
Serve a fish pudding as the fish course at a formal dinner or as a hot entree on a small buffet.
Garnish with small sauteed shrimp, and surround with tiny patty shells containing creamed spinach and creamed mushrooms.
Serve Lobster Sauce separately.
Put fish through meat grinder 3 times, using finest blade.
Add butter or margarine, and put through grinder again.
Sift flour with salt, pepper and nutmeg; combine light cream and egg yolks.
Add flour and egg mixtures alternately to fish mixture, a little at a time.
Fold in egg whites and cream carefully, a little at a time.
Have 8-cup mold, loaf pan or round casserole ready.
Butter inside, and dust with crumbs.
Carefully pour in fish mixture; mold should be 3/4 full.
Set dish in pan of hot water, and bake in preheated 325°F. oven 1 1/4 hours or until firm.
Let stand 5 minutes.
Loosen edges with spatula, and strike bottom of dish gently on table.
Place serving platter on top of mold, and invert together to turn out neatly.
Note: All the Scandinavian countries cook fish superbly, and their rich, fine-textured fish puddings and souffles are almost always present at family parties and special occasions.
Serve a fish pudding as the fish course at a formal dinner or as a hot entree on a small buffet.
Garnish with small sauteed shrimp, and surround with tiny patty shells containing creamed spinach and creamed mushrooms.
Serve Lobster Sauce separately.
Chef
