| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Norwegian |
Norwegian |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh fillets of haddock or other mild-flavored white fish |
| 2 |
tb |
Salt |
| 1/4 |
c |
Cornstarch or potato flour |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
c |
Light cream |
| 2 |
c |
Milk |
|
|
Shrimp or Lobster Sauce |
| 1 |
lb |
Raw shrimp |
| 6 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk or 1 1/2 cups milk and 1 1/2 cups fish stock |
| 1 |
tb |
Dairy sour cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Sherry |
INSTRUCTIONS
REKESAUS, (SHRIMP SAUCE
Rinse fillets; drain. Cut into small pieces and sprinkle with salt. Put
fish through food chopper using finest blade. Mix ground fish with
cornstarch and nut meg. Put through chopper 4 more times. (A blender may be
used instead of food chopper and milk and cream must be blended with the
fish.) Gradually beat in cream and milk. Mixture should be just thick
enough to shape into balls which will hold their shape. Spoon two thirds of
mixture into buttered 1 1/2-quart baking dish. Cover tightly with foil. Set
in shallow pan of hot water. Bake in preheated moderate oven (350 degrees
F.) for 40 to 60 minutes. Shape remaining fish mixture into balls about 1
1/2 inches in diameter. Cook in lightly salted simmering water for 20
minutes. Drain; set aside and keep warm. To serve, turn mold out on warmed
platter and garnish with cooked fish balls. Serve with hot Shrimp or
Lobster Sauce. Makes about 12 servings. (Shrimp and Lobster Sauce follow)
Rekesaus (Shrimp Sauce): Cook shrimps, clean, and cut into pieces. Melt 3
tablespoons butter in a large saucepan. Stir in flour and mix well. Add
milk gradually, stirring constantly. Add remaining 3 tablespoons butter,
sour cream, salt, and sugar. Mix and cook over low heat, stirring
constantly, until smooth and thickened. Add shrimps and cook for 1 minute
longer. Add sherry; remove from heat. Serve hot with Fish Pudding. Makes 2
cups.
Hummersaus (Lobster Sauce)
Substitute 2 cups cut-up cooked lobster meat for shrimps in above recipe.
NOTE: Leftover sauce (either shrimp or lobster) may be reheated in double
boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next
day.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 5, 1998
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