Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1 cup heavy cream
- 2 eggs
- 1/2 cup breadcrumbs
- 1 onion, finely chopped
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/4 tsp. nutmeg
- 1 tbsp. butter, for greasing the dish
Special equipment needed:
- Food processor or blender
- 9-inch baking dish
- Large mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into small pieces and place in a food processor or blender. Pulse until the fish is finely chopped.
3. In a large mixing bowl, whisk together the heavy cream and eggs until well combined.
4. Add the chopped fish, breadcrumbs, onion, salt, white pepper, and nutmeg to the bowl. Mix well until everything is evenly combined.
5. Grease a 9-inch baking dish with butter. Pour the fish mixture into the dish and smooth out the top with a spatula.
6. Bake the fish pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
7. Remove the dish from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- You can use any white fish fillets for this recipe, such as tilapia or halibut.
- Instead of heavy cream, you can use half-and-half or whole milk.
- If you don't have breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add chopped herbs, such as parsley or dill, to the fish mixture for extra flavor.
- Top the fish pudding with grated cheese before baking for a cheesy twist.
- Serve the fish pudding with a creamy sauce, such as hollandaise or tartar sauce.
Tips and tricks:
- Make sure to finely chop the fish in the food processor or blender to ensure a smooth and even texture.
- Let the fish pudding cool for a few minutes before slicing to allow it to set and hold its shape.
- Leftover fish pudding can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover fish pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish pudding, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish pudding on a platter with a garnish of fresh herbs, such as parsley or dill.
Garnishes:
Fresh herbs, such as parsley or dill
Pairings:
- Serve the fish pudding with boiled potatoes and steamed vegetables for a complete meal.
- Pair the fish pudding with a crisp green salad for a lighter option.
Suggested side dishes:
Boiled potatoes and steamed vegetables, green salad
Troubleshooting advice:
- If the fish pudding is too dry, add a little more cream or milk to the mixture before baking.
- If the top of the pudding is not browning evenly, rotate the dish halfway through the cooking time.
Food safety advice:
- Make sure to cook the fish pudding to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover fish pudding in the refrigerator and consume within 3 days.
Food history:
Fiskepudding is a traditional Norwegian dish that has been enjoyed for generations. It is typically made with white fish fillets, cream, and breadcrumbs, and is often served with boiled potatoes and a creamy sauce.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the fish pudding as a main dish for lunch or dinner.
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Region: Norwegian