Ingredients for Norwegian Fish Mousse Fiskepudding
- Fish Fillet
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons potato flour
- 1/2 cup (120ml) milk
- Whipping Cream
- Fine Breadcrumbs
- Cooked shrimp, for garnish
- Fresh parsley, for garnish
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How to Make Norwegian Fish Mousse Fiskepudding
- Rinse and pat dry 1 lb (450g) fish fillets. Remove any skin and finely mince the fish using a sharp knife. Mince several times for a smooth yet textured consistency. (Alternatively, pulse briefly in a food processor, being careful not to over-process.)
- In a large bowl, gently combine the minced fish with 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/4 tsp grated nutmeg, and 2 tbsp potato flour. Mix thoroughly.
- Vigorously stir the fish mixture. Slowly incorporate 1/2 cup (120ml) milk and 1/4 cup (60ml) heavy cream, beating constantly until well combined.
- Generously butter a 2 1/2-3 pint (1.5-1.8 liter) oblong baking dish. Sprinkle with 2 tbsp breadcrumbs, coating the bottom and sides.
- Pour the fish mousse into the prepared dish, filling it about 3/4 full.
- Cover the dish tightly with buttered aluminum foil.
- Place the baking dish in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie).
- Bake in a preheated 375°F (190°C) oven for approximately 1 hour, or until a knife inserted into the center comes out clean.
- Carefully remove the fiskepudding from the oven and let it rest for 10 minutes.
- Invert the baking dish onto a serving platter to unmold the mousse.
- Garnish with cooked shrimp and fresh parsley.
- Serve immediately with your choice of hollandaise or mustard sauce. Enjoy hot or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
2g
Fat
55g
Carbs
4g
