Fiskepudding

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/2 lbs fresh cod fish fillets
• 1 1/2 cups whipping cream
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 dash ground red pepper
• 8 ounces mixed mushrooms, sliced
• 1/4 cup butter or 1/4 cup margarine
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 dash pepper
• 2 cups half-and-half
• 2 tablespoons snipped dill weed

Recipe

• 1 cut fish into 1-inch pieces. place one-third of the fish and 1/3 cup of the whipping cream in blender container. cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until smooth and thick, about 1 minute.
• 2 pour mixture into large owl. repeat twice with remaining fish and 2/3 cup of the whipping cream. shake remaining 1/2 cup whipping cream and the cornstarch in tightly covered jar. stir cornstarch mixture, salt and red pepper into fish mixture. beat vigorously with spoon until well blended and fluffy.
• 3 spread fish mixture in an oiled loaf pan or 6-cup mold; cover with aluminum foil. place pan in a 13 x 9-inch pan on oven rack. pour hot water into pan until almost full. bake at 350 degrees f until knife inserted in center comes out clean, 60 to 70 minutes.
• 4 while the pudding bakes, make the sauce.
• 5 cook and stir mushrooms in butter in 2-quart saucepan over medium heat 3 minutes; remove from heat.
• 6 stir in flour, salt and pepper. gradually stir in half-and-half. heat to boiling over medium heat, stirring constantly. boil and stir 1 minute. remove from heat; stir in dill weed.