Norwegian Fish Pudding Balls Recipes

NORWEGIAN FISH MOUSSE (FISKEPUDDING)

Steps:

• Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
• You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
• Add salt, pepper, nutmeg and potato flour, mix well.
• Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
• Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
• Add the mousse until the mould is 3/4 full.
• Cover with buttered foil or release foil.
• Place mould in a larger dish, fill with water.
• Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
• Invert the mould very carefully.
• Decorate with the shrimp & parsley.
• Serve with sauce poured over it.
• Serve hot or at room temperature.

FISH PUDDING (FISKEGROT)

Steps:

• Place the fish in a food processor and process until smooth. You may have to do this in 2 batches.
• Remove it to the bowl of your electric mixer.
• Add the potato starch, seasonings, and the eggs, 1 at a time, beating in thoroughly.
• Add the butter and then the cream and milk, beating until light and fluffy.
• Place mixture in a buttered loaf pan, cover with foil, then place the pan in a large pan of hot water. The water should come 2" up the side of the fish pan.
• Bake at 350 degrees for about 1 hour.
• Slice and serve with a cream sauce. Or you can serve it with fried onions instead.
• You can also mold the fish batter into small balls and poach them in fish stock.