|Cod fillets/Haddock fillets / 1 pound each||2 Pound (fresh)|
|Butter/Margarine||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|White pepper||1⁄2 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|Egg yolks||4 , lightly beaten|
|Egg whites||4 , stiffly beaten|
|Heavy cream||1 Cup (16 tbs), stiffly beaten|
Remove any skin or bones from fillets.
Put fish through meat grinder 3 times, using finest blade.
Add butter or margarine, and put through grinder again.
Sift flour with salt, pepper and nutmeg; combine light cream and egg yolks.
Add flour and egg mixtures alternately to fish mixture, a little at a time.
Fold in egg whites and cream carefully, a little at a time.
Have 8-cup mold, loaf pan or round casserole ready.
Butter inside, and dust with crumbs.
Carefully pour in fish mixture; mold should be 3/4 full.
Set dish in pan of hot water, and bake in preheated 325°F. oven 1 1/4 hours or until firm.
Let stand 5 minutes.
Loosen edges with spatula, and strike bottom of dish gently on table.
Place serving platter on top of mold, and invert together to turn out neatly.
Note: All the Scandinavian countries cook fish superbly, and their rich, fine-textured fish puddings and souffles are almost always present at family parties and special occasions.
Serve a fish pudding as the fish course at a formal dinner or as a hot entree on a small buffet.
Garnish with small sauteed shrimp, and surround with tiny patty shells containing creamed spinach and creamed mushrooms.
Serve Lobster Sauce separately.