A delicious hot fish pudding, Norwegian Fish Pudding may be served with a shrimp and tomato salad and crisp Melba Toast and butter for a lunch or dinner party. Served in small quantities, the pudding makes an excellent first course.
4 oz. plus
2 teaspoons butter, softened
1 oz. fine dry white breadcrumbs
2 tablespoons flour
1 teaspoon cornflour
10 fl. oz. single cream
1 lb. halibut steaks, poached, skinned, boned and flaked
8 oz. cod fillets, poached, skinned, boned and flaked
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried dill finely grated rind of 1 lemon 4 eggs, separated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the 2 teaspoons of butter, generously grease a 3-pint souffle or baking dish. Sprinkle in the breadcrumbs and press them lightly on to the sides and bottom of the dish. Shake out any excess breadcrumbs and set the dish aside.
In a medium-sized saucepan, melt 2 ounces of the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour and cornflour to make a smooth paste. Gradually stir in the cream, being careful to avoid lumps.
Return the pan to the heat and cook the sauce, stirring constantly, for 2 to 3 minutes or until it thickens. Do not allow the sauce to boil. Remove the pan from the heat and set aside.
In a large mixing bowl, beat the fish and the remaining butter together with a wooden spoon until the mixture is well combined. Stir in the sauce. Beat in the salt, pepper, cayenne, dill, lemon rind and egg yolks.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the fish mixture.
Spoon the mixture into the prepared dish and place the dish in a roasting tin half filled with hot water.
Place the tin in the centre of the oven and bake the pudding for 45 to 50 minutes, or until it is golden brown on top and a skewer inserted into the centre comes out clean.
Remove the tin from the oven. Lift the dish out of the tin and serve the pudding immediately, from the dish.