CookEat Recipe
Steamed Norwegian Fish Pudding with Herb Sauce
Minced cooked fish steamed with egg and cream in a mold, served with a light onion-parsley cooking-broth sauce.
Method
Steps
Step 1
Poach fish gently in measured water until opaque and cooked through.
Step 2
Drain, reserve about 250 mL cooking liquid, remove any remaining bones and mince fish finely.
Step 3
Mix fish with eggs, cream, the measured 15 g pudding butter, paprika, salt, pepper and enough fine breadcrumbs to hold softly.
Step 4
Pack into a buttered 1 L mold, cover and steam about one hour until set and the centre reaches 74 °C.
Step 5
For the proposed complete sauce, soften onion in the separate 15 g sauce butter, add reserved fish broth and parsley, then boil down until spoonable.
Step 6
Unmold pudding and serve hot with the broth sauce.
Cooked it? Rate it.
Cooked 0 times