Fiskebudding (Fish Pudding)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Skin and bone the fish, and cut into small pieces. Set aside.

3. 3

   Grease the bottom and sides of a 9-inch loaf pan heavily with butter. Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.

4. 4

   Also grease a piece of aluminum foil big enough to cover the loaf pan.

5. 5

   Begin heating a saucepan of water to a boil, to use later when baking the pudding.

6. 6

   Using a blender or food processor, puree fish and cream in small batches until smooth.

7. 7

   Place pureed fish in a large mixing bowl. Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.

8. 8

   Pour mixture into prepared loaf pan. Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.

9. 9

   Seal greased foil tightly over the top of the pan. Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.

10. 10

    Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.

11. 11

    Note that during baking, the water around the mold should simmer (but not boil!) constantly; adjust the temperature as necessary.

12. 12

    Let pudding cool 5 minutes.

13. 13

    Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding. Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding. Soak up any extra liquid with paper towels.

* Per serving · 4 servings · Values may vary.