Fiskepudding Eller Fiskefarse
Submitted by BIG MAC
Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsFiskepudding eller fiskefarse is a cornerstone of Norwegian home cooking, a delicate fish mousse that’s as much about technique as ingredients. Whole cod fillets get pureed with heavy cream and cornstarch into a silky batter, then baked slowly in a water bath until the pudding sets into something between a fish mousse and a very fine terrine.
The texture comes from careful blending. Small batches of fish in the blender, with just enough cream to move the blades, keeps the mixture smooth and prevents the motor from straining against cold dense protein. Rushing this step with too much fish at once leaves lumpy spots that throw off the final texture.
Cornstarch plays the role of a stabilizer. It binds the cream and fish proteins together as the pudding bakes, which is what prevents the custard from weeping water on the plate. Two teaspoons is enough to stabilize without making the finished pudding gummy.
The water bath temperature is the single most important detail. Simmering water sets the pudding gently into a tender, even texture. Boiling water creates steam bubbles that leave holes through the finished pudding. Keep the heat low enough that you see only gentle movement in the bath.
Banging the filled mold on the counter before baking eliminates air pockets, the same trick used for souffles and custards. A pudding full of holes is just a cosmetic problem, but it also cools unevenly on the plate.
Chef Tips
- Start with truly fresh cod, not previously frozen. Frozen fish weeps water as it bakes and can leave the pudding watery.
- Keep the cream and fish cold throughout blending. Warm protein doesn’t emulsify properly and makes grainy pudding.
- Serve hot with drawn butter and boiled potatoes, traditional Norwegian accompaniments, or a light cream sauce with dill and shrimp on top.
- Invert carefully onto a warmed platter. Cold plates chill the pudding instantly.
Variations
- Swap cod for haddock, pollock, or a mix of white fish for slightly different flavor.
- Fold in a handful of small cooked shrimp to the batter just before pouring for texture contrast.
- Add a teaspoon of grated nutmeg and white pepper for traditional Scandinavian warmth.
Ingredients
Directions
With a pastry brush or paper towel, spread the bottom and side of a 1½ quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.
Make sure the crumbs are evenly distributed and tap out any excess.
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.
Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a smooth puree.
As you proceed, use as much of the cream as you need to form this smooth puree.
Place the puréed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1½ 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.
Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
Smooth the top with a spatula.
Preheat oven to 350℉ (180℃).
Butter a sheet of tin foil and seal it tightly around the top of the mold.
Place the mold in a baking pan and pour into the pan enough boiling water to come ¾ of the way up the sides of the mold.
Set the pan in the middle of the oven for 1 to 1¼ hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.
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.
Remove the mold from the oven and let rest for 5 minutes.
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.
Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.
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