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. Drain, reserve about 250 mL cooking liquid, remove any remaining bones and mince fish finely.
Step 2
Mix fish with eggs, cream, pudding butter, paprika, salt, pepper and enough fine breadcrumbs to hold softly. Pack into a buttered 1 L mold, cover and steam about one hour until set and the centre reaches 74 °C.
Step 3
For the proposed complete sauce, soften onion in remaining butter, add reserved fish broth and parsley, then boil down until spoonable. Unmold pudding and serve hot with the broth sauce.
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