Pudin De Bacalao (catfish Pudding)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Lao | Archived, Cuba, Fish, Update | 4 | Servings |
INGREDIENTS
| 4 | All-purpose potatoes, cut | |
| in half | ||
| 1 | lb | Salted codfish, desalted |
| cooked and flaked see | ||
| Notes | ||
| In previous recipe), In previous recipe | ||
| 2 | T | Salted butter, at room |
| temperature | ||
| 1/3 | c | Heavy cream |
| 4 | Eggs, well beaten | |
| 1 | c | Drained canned early sweet |
| peas | ||
| 1/4 | t | Ground nutmeg |
| 1/4 | c | Cracker meal or fine bread |
| crumbs | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | t | Finely chopped fresh |
| parsley for garnish | ||
| 1 | Preheat the oven to 350 | |
| degrees. Place the | ||
| potatoes in a medium- |
INSTRUCTIONS
size saucepan with salted water to cover over medium heat and cook until tender, 20 to 25 minutes. Drain the potatoes and shake the pan over medium heat to evaporate any remaining moisture. 2. Using a potato masher or a fork, mash the potatoes into a puree. Add the flaked codfish, butter, cream, and eggs, mixing well after each addition. Add the remaining ingredients except for the garnish, mix well, and set aside. (Recipe can be prepared ahead up to this point and refrigerated for several hours. ) 3. Lightly oil an 8 x 8-inch ovenproof casserole (or one that will accommodate the mixture comfortably) and spoon in the potato mixture. Bake on the middle oven rack until golden and puffed, 40 to 45 minutes. Garnish with the parsley and serve directly from the casserole. Makes 4 to 6 servingsSubj: Picadillo de Pescado PUDIN DE BACALAO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 312
Calories From Fat: 168
Total Fat: 19g
Cholesterol: 219.3mg
Sodium: 316.5mg
Potassium: 560.1mg
Carbohydrates: 24.9g
Fiber: 4.6g
Sugar: <1g
Protein: 11.4g