Fish Pudding Fiskegrot
Delight in the delicate flavors of Fish Pudding Fiskegrot, a traditional Scandinavian dish that's perfect for showcasing the subtle taste of white fish. This light, savory pudding combines finely minced cod, haddock, or pollock with a creamy mixture of milk, heavy cream, and eggs, delicately seasoned with nutmeg and white pepper for a truly comforting dish. Baked in a water bath to achieve a smooth, tender texture, this recipe is wonderfully versatile and pairs beautifully with boiled potatoes, steamed vegetables, or a rich white sauce. Whether you're exploring Nordic cuisine or looking for a unique way to enjoy fish, this elegant and easy-to-make dish is a must-try! Perfect for weeknight dinners or as a crowd-pleasing centerpiece, Fish Pudding Fiskegrot is a timeless recipe that brings both taste and tradition to your table.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or pollock)
- 250 ml milk
- 200 ml heavy cream
- 2 large eggs
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons salt
- 0.5 teaspoons white pepper
- 0.25 teaspoons ground nutmeg
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a loaf pan or small baking dish with butter and set it aside.
Cut the white fish fillets into chunks and place them in a food processor. Blend until the fish is finely minced and forms a smooth paste.
In a mixing bowl, combine the fish paste with the salt, white pepper, and ground nutmeg. Mix well to evenly distribute the seasonings.
Add the potato starch or cornstarch to the fish mixture and stir until fully incorporated.
In a separate bowl, whisk together the milk, heavy cream, and eggs until smooth. Gradually pour this mixture into the fish mixture, stirring constantly to create a uniform batter.
Pour the fish batter into the prepared loaf pan or baking dish, smoothing the top with a spatula.
Place the pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the pan (this creates a water bath to ensure gentle, even cooking).
Carefully transfer the setup to the preheated oven and bake for 45-50 minutes, or until the fish pudding is firm to the touch and a skewer inserted into the center comes out clean.
Remove the fish pudding from the oven and let it rest for 5 minutes before slicing and serving.
Serve the fish pudding warm with boiled potatoes, steamed vegetables, or a white sauce for a complete meal.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.0 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 30.1 mcg | 150% | |
| Calcium | 487 mg | 37% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
