Scandinavian Fish Pudding
|Raw ground pike/Cod / haddock||1 Pound|
|White pepper||1⁄4 Teaspoon|
|Eggs||4 , separated|
|Softened butter||1⁄2 Cup (8 tbs)|
|Anchovy paste||1 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Mix the ground fish, butter, anchovy paste, salt, and pepper together.
In a separate bowl, beat egg yolks, flour, and light cream vigorously, then beat into fish mixture.
Whip the heavy cream until it holds a shape; beat the egg whites until they stand in peaks.
Fold or mix both of these into the fish pudding very gently.
Pour into a 2 quart baking dish, buttered and dusted with dry bread crumbs, and bake in a preheated 325° oven for 1 to l 1/4 hours or until cake tester (or toothpick) inserted in the center comes out clean.
Remove from oven, let stand several minutes, then invert and unmold on warm serving platter.