Fiskepudding med Hvit Saus
Norwegian Fish Pudding with White Sauce
Fiskepudding, or fish pudding, is a delicate and tender steamed or baked dish made from finely minced white fish, cream, and seasonings. It's a classic Norwegian comfort food, often served with a simple white sauce, and can be enjoyed hot or cold.
🧂 Ingredients
- 1.5 lbs White fish fillets(such as cod, haddock, or pollock, skinned and boned)
- 2 tsp Salt
- 1.5 tbsp Cornstarch
- 1/4 tsp White pepper
- 1/4 tsp Nutmeg(freshly grated)
- 0.5 cup Light cream
- 1 cup Heavy cream
- 1 tbsp Butter(for greasing the mold)
- 2 tbsp Dry breadcrumbs(for greasing the mold)
- For the White Sauce:
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Milk
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1/2 cup Optional: Frozen peas
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Heavily grease a 9-inch loaf pan or an 8x4 inch mold with butter. Sprinkle with breadcrumbs, tipping to coat evenly.
💡 Tip: Greasing the pan well and using breadcrumbs helps prevent sticking and adds a slight crust. - 2
Cut the fish into small pieces. In a blender or food processor, puree the fish and light cream in small batches until smooth.
💡 Tip: Avoid over-processing; the mixture should be smooth but not watery. - 3
Transfer the pureed fish mixture to a large mixing bowl. Add salt, cornstarch, white pepper, and nutmeg. Beat at medium-high speed until light and fluffy.
- 4
Gradually beat in the heavy cream until the mixture is smooth and has a loose, but not liquid, consistency.
💡 Tip: The consistency should be like a thick batter. - 5
Pour the fish mixture into the prepared loaf pan. Bang the pan gently on the counter several times to remove air bubbles.
💡 Tip: Removing air bubbles ensures a more uniform texture. - 6
Cover the loaf pan tightly with greased aluminum foil. Place the loaf pan in a larger baking pan and add hot water to come about 3/4 of the way up the sides of the loaf pan (water bath).
💡 Tip: The water bath ensures gentle, even cooking. - 7
Bake for 60-75 minutes, or until a tester inserted into the center comes out clean. The water should simmer gently, not boil.
- 8
While the pudding bakes, prepare the white sauce: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- 9
Season the white sauce with salt and pepper. If using, stir in the cooked peas.
💡 Tip: Taste and adjust seasoning as needed. - 10
Let the fish pudding cool for 5 minutes after baking. Carefully invert the mold onto a serving platter. Pour the warm white sauce over the pudding or serve on the side.
💡 Tip: Fiskepudding can be served hot, drizzled with melted butter, or cold as part of a sandwich.
💡 Pro Tips
- ✓Using very fresh white fish is crucial for the best texture and flavor.
- ✓The consistency of the fish mixture is key; it should be loose but not liquid.
- ✓A water bath is essential for achieving a delicate, spongy texture.
- ✓Fiskepudding is a versatile dish and can be served with various sauces or accompaniments.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cooked shrimp or crab meat to the fish mixture.
- Incorporate fresh herbs like dill or chives into the white sauce.
- Serve with a mushroom sauce instead of a classic white sauce.