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How To make Fiskepudding Eller Fiskefarse (Fish Pudding Or Fish Balls


1 tb Butter; soft
2 tb Bread crumbs; dry
1 1/2 lb Cod or haddock; skinned and
-boned 1/2 c Light cream and
1 c Heavy cream; combined
2 ts Salt
1 1/2 tb Cornstarch
"To make an authentic Norwegian fish pudding - white, delicate and sponging in consistency - you should begin with absolutely fresh white fish. The pudding is served weekly in Norwegian homes, usually hot, with melted butter or a shrimp sauce (see recipe). 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 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and
sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs are evenly distributed and tap out any excess. 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 pur

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