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1
With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.
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2
Make sure the crumbs are evenly distributed and tap out any excess.
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3
Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur?eing.
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4
Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
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5
Continue to blend, one batch at a time, until all of the fish is a smooth puree.
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6
As you proceed, use as much of the cream as you need to form this smooth puree.
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7
Place the pureed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy.
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8
Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
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9
Smooth the top with a spatula.
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10
Preheat oven to 350F (180C).
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11
Butter a sheet of tin foil and seal it tightly around the top of the mold.
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12
Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.
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13
Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.
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14
When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.
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15
Remove the mold from the oven and let rest for 5 minutes.
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16
Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold.
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17
Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.
