Norwegian Fish Loaf Recipe
Ingredients
2 1/2 pounds fresh fish (sole, haddock, flounder, cod, scrod, whitefish, etc.)
3 tablespoons whole wheat flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/4 teaspoon nutmeg, ground
1 teaspoon dulse, chopped fine
2 cups milk, scalded, cooled
1 cup cream, scalded, cooled
Directions
Remove skin and bones from fish with sharp knife and reserve for fish stock or bisque.
Put raw fish through food grinder, using fine blade.
Then pound pulp for 10 minutes with mallet or edge of a saucer.
Add flour, yeast, nutmeg, salt, dulse and knead for 5 minutes.
Add milk and cream gradually, kneading after each addition.
Turn into well-oiled loaf pan.
Bake at 325 °F. until firm, about 1 hour.
Cool.
Unmold.
This loaf may be served hot or cold.
Put raw fish through food grinder, using fine blade.
Then pound pulp for 10 minutes with mallet or edge of a saucer.
Add flour, yeast, nutmeg, salt, dulse and knead for 5 minutes.
Add milk and cream gradually, kneading after each addition.
Turn into well-oiled loaf pan.
Bake at 325 °F. until firm, about 1 hour.
Cool.
Unmold.
This loaf may be served hot or cold.
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