Norwegian Fiskepudding

Fiskepudding is a Norwegian classic that sits somewhere between a fish mousse and a seafood custard. Pureed haddock gets folded with eggs, nutmeg, and a cornstarch-thickened cream sauce, then baked slowly in a water bath until it sets into something tender, silky, and almost souffle-like.

Unmold it onto a platter, spoon peeled shrimp around the edge, and pour warm sorrel sauce over the top. The herbal-lemony tang of sorrel cuts through the richness and makes the whole plate sing.

The water bath is doing real work here. It insulates the pudding from the oven’s direct heat, so the eggs cook gently and evenly instead of seizing into rubber.

Haddock is the traditional fish, but any firm, mild white fish works. Cod, pollock, or halibut all slot in nicely.

Chef Tips

• Cool the cream sauce fully before adding to the fish puree. Hot sauce starts cooking the eggs in the processor and gives a grainy texture.
• Use hot water (not boiling) in the water bath. Boiling water can crack the loaf pan and splash into the pudding.
• Let the pudding rest 5 minutes before unmolding, as the directions say. Straight-from-oven pudding is too fragile to hold its shape.
• Pour off any water that collects in the pan before inverting. Skipping this step floods the platter.

Variations

• Swap sorrel sauce for a classic beurre blanc or hollandaise for a richer finish.
• Add a tablespoon of chopped fresh dill to the fish mixture for brighter Scandinavian flavor.
• Use poached salmon or smoked trout in place of some haddock for more complex fish flavor.