INGREDIENTS

INSTRUCTIONS

"To make an authentic Norwegian fish pudding - white, delicate and
sponging in consistency - you should begin with absolutely fresh  white
fish. The pudding is served weekly in Norwegian homes, usually  hot,
with melted butter or a shrimp sauce (see recipe). Cold and  sliced, it
is also excellent as part of an open-faced sandwich." With  a pastry
brush or paper towel, spread the bottom and side of a 1 1/2  quart loaf
pan or mold with 1 tablespoon of soft butter and sprinkle  the mold
with 2 tablespoons of dry bread crumbs. Make sure the crumbs  are
evenly distributed and tap out any excess. Cut the fish into  small
pieces and place a few pieces at a time in a blender, along  with a
couple of tablespoons of the combined creams to facilitate  pur=82eing.
Blend at high speed, turning the machine off after the  first few
seconds to scrape down the sides of the jar with a spatula.  Continue
to blend, one batch at a time, until all of the fish is a  smooth
pur=82e. As you proceed, use as much of the cream as you need  to form
this smooth pur=82e. Place the pur=82ed fish in a large  mixing bowl,
beat in 2 teaspoons of salt and the 1 1/2 teaspoons of  cornstarch and
slowly add any of the cream that was not used in the  blender, beating
vigorously until the mixture is very light and  fluffy. Pour into the
prepared mold and bang sharply on the counter  to settle the pudding
and eliminate any air pockets. Smooth the top  with a spatula. Preheat
oven to 350=F8F. Butter a sheet of tin foil  and seal it tightly around
the top of the mold. Place the mold in a  baking pan and pour into the
pan enough boiling water to come 3/4 of  the way up the sides of the
mold. Set the pan in the middle of the  oven for 1 to 1 1/4 hours,
regulating the heat if necessary so that  the water simmers but does
not boil; if it boils, the pudding will  have holes. When the top of
the pudding is firm to the touch and a  toothpick or skewer in the
middle comes out dry and clean, the  pudding is done. Remove the mold
from the oven and let rest for 5  minutes. Pour off all excess liquid
in mold, run a sharp knife around  the inside, place a heated platter
on top and holding the mold and  plate together, quickly invert the two
to remove the pudding from the  mold. Clear the place of any liquid
with paper towels and serve the  fiskepudding while still hot. TO MAKE
FISH BALLS: Prepare the fish in  the blender as described above. Chill
the pur=82ed fish in the mixing  bowl for about 30 minutes, then roll
about 1 tablespoon of the fish  in your hands at a time, to make 1"
balls. Refrigerate them, covered  with wax paper, until ready to cook.
Poach these fiskefarse by  dropping them into 3 or 4 inches of barely
simmering salted water for  2 or 3 minites or until firm to the touch.
Scoop them out with a  slotted spoon, drain thoroughly and serve as
part of a fish soup (see  recipe). Makes 60 fish balls. Posted to EAT-L
Digest 24 Sep 96  Date:    Thu, 26 Sep 1996 00:05:10 +0700  From:  
Serene Ong <sereneo@INFO.BISHKEK.SU>

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