Norwegian Fish Mousse (fiskepudding)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb fish fillet (pike, haddock, cod, basa or tilapia)
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 pinch nutmeg
• 1 1/2 tablespoons potato flour
• 1 1/4 cups homo milk
• 2/3 cup whipping cream
• 1/4 cup fine breadcrumbs
• 12 shrimp
• 2 sprigs parsley (garnish optional)

Recipe

• 1 rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
• 2 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.
• 3 add salt, pepper, nutmeg and potato flour, mix well.
• 4 stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
• 5 butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
• 6 add the mousse until the mould is 3/4 full.
• 7 cover with buttered foil or release foil.
• 8 place mould in a larger dish, fill with water.
• 9 bake in 375 oven for approximately 1 hour or until a knife comes out clean.
• 10 invert the mould very carefully.
• 11 decorate with the shrimp & parsley.
• 12 serve with sauce poured over it.
• 13 serve hot or at room temperature.