Norwegian Fish Mousse (fiskepudding)

Name: Norwegian Fish Mousse (fiskepudding)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Nordic, Scandinavian, European
Ingredients: 59 milliliters fine breadcrumb; 454 grams fish fillet (pike, haddock, cod, basa or tilapia); 296 milliliters homo milk; 1 pinch nutmeg; 2 sprigs parsley (garnish optional); 0 teaspoons pepper; 2 Tbsps potato flour; 2 teaspoons salt; 12 shrimp; 158 milliliters whipping cream

The recipe Norwegian Fish Mousse (fiskepudding) is ready in around 1 hour and 30 minutes and is definitely a spectacular pescatarian option for lovers of Scandinavian food. This recipe serves 1. One serving contains 1429 calories, 107g of protein, and 84g of fat. Head to the store and pick up breadcrumb, whipping cream, homo milk, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Ground Meat

Fish

Equipment you will use

Blender

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.

Ingredients you will need

Breadcrumbs

Potato Flour

Butter

Nutmeg

Pepper

Cream

Milk

Salt

Add the mousse until the mould is 3/4 full.Cover with buttered foil or release foil.

Equipment you will use

Aluminum Foil

Place mould in a larger dish, fill with water.

Ingredients you will need

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.

Ingredients you will need

Parsley

Shrimp

Equipment you will use

Oven

Knife

Serve with sauce poured over it.

Ingredients you will need

Sauce

Serve hot or at room temperature.

Equipment

Ingredients

Servings:

59milliliters

fine breadcrumb 454grams

fish fillet (pike, haddock, cod, basa or tilapia)296milliliters

homo milk 1pinch

nutmeg 2sprigs

parsley (garnish optional)0teaspoons

pepper 2Tbsps

potato flour 2teaspoons

salt 12

shrimp 158milliliters

whipping cream

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.