Fiskepudding

14 ingredients
6 steps

Ingredients

  • COD FISH PUDDING
  • 1 1/2 lbs fresh cod fish fillets
  • 1 1/2 cups whipping cream
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 dash ground red pepper
  • SAUCE
  • 8 ounces mixed mushrooms, sliced
  • 1/4 cup butter or 1/4 cup margarine
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 2 cups half-and-half
  • 2 tablespoons snipped dill weed

Directions

  1. 1
    Cut fish into 1-inch pieces. Place one-third of the fish and 1/3 cup of the whipping cream in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until smooth and thick, about 1 minute.
  2. 2
    Pour mixture into large owl. Repeat twice with remaining fish and 2/3 cup of the whipping cream. Shake remaining 1/2 cup whipping cream and the cornstarch in tightly covered jar. Stir cornstarch mixture, salt and red pepper into fish mixture. Beat vigorously with spoon until well blended and fluffy.
  3. 3
    Spread fish mixture in an oiled loaf pan or 6-cup mold; cover with aluminum foil. Place pan in a 13 x 9-inch pan on oven rack. Pour hot water into pan until almost full. Bake at 350 degrees F until knife inserted in center comes out clean, 60 to 70 minutes.
  4. 4
    While the pudding bakes, make the sauce.
  5. 5
    Cook and stir mushrooms in butter in 2-quart saucepan over medium heat 3 minutes; remove from heat.
  6. 6
    Stir in flour, salt and pepper. Gradually stir in half-and-half. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in dill weed.

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