| 1 | "to make an authentic norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh white fish. |
| 2 | The pudding is served weekly in norwegian homes, usually hot, with melted butter or a shrimp sauce (see recipe). |
| 3 | 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 ?quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs. |
| 4 | Make sure the crumbs are evenly distributed and tap out any excess. |
| 5 | 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 puréeing. |
| 6 | Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula. |
| 7 | Continue to blend, one batch at a time, until all of the fish is a smooth purée. |
| 8 | As you proceed, use as much of the cream as you need to form this smooth purée. |
| 9 | Place the puréed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 ?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. |
| 10 | Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets. |
| 11 | Smooth the top with a spatula. |
| 12 | Preheat oven to 350°F. |
| 13 | Butter a sheet of tin foil and seal it tightly around the top of the mold. |
| 14 | Place the mold in a baking pan and pour into the pan enough boiling water to come ?of the way up the sides of the mold. |
| 15 | Set the pan in the middle of the oven for 1 to 1 ?hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes. |
| 16 | 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. |
| 17 | Remove the mold from the oven and let rest for 5 minutes. |
| 18 | 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. |
| 19 | Clear the place of any liquid with paper towels and serve the fiskepudding while still hot. |
| 20 | To make fish balls: prepare the fish in the blender as described above. |
| 21 | Chill the puréed 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. |
| 22 | Refrigerate them, covered with wax paper, until ready to cook. |
| 23 | 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. |
| 24 | Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup (see recipe). makes 60 fish balls |
