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Receta Fiskepudding (Fish Pudding)

Name: Fiskepudding (Fish Pudding)
Ingredients: 3 lb Fresh fillets of haddock or possibly other mild-flavored white fish; 2 Tbsp. Salt; 1/4 c. Cornstarch or possibly potato flour; 1/8 tsp Grnd nutmeg; 2 c. Light cream; 2 c. Lowfat milk Shrimp or possibly Lobster Sauce; 1 lb Raw shrimp; 6 Tbsp. Butter or possibly margarine; 1/4 c. All-purpose flour; 3 c. Lowfat milk or possibly 1 1/2 c. lowfat milk and 1 1/2 c. fish stock; 1 Tbsp. Dairy lowfat sour cream; 1/2 tsp Salt; 1/2 tsp Sugar; 2 Tbsp. Sherry

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Ingredientes

3 lb Fresh fillets of haddock or possibly other mild-flavored white fish
2 Tbsp. Salt
1/4 c. Cornstarch or possibly potato flour
1/8 tsp Grnd nutmeg
2 c. Light cream
2 c. Lowfat milk Shrimp or possibly Lobster Sauce
1 lb Raw shrimp
6 Tbsp. Butter or possibly margarine
1/4 c. All-purpose flour
3 c. Lowfat milk or possibly 1 1/2 c. lowfat milk and 1 1/2 c. fish stock
1 Tbsp. Dairy lowfat sour cream
1/2 tsp Salt
1/2 tsp Sugar
2 Tbsp. Sherry

Direcciones

Rinse fillets; drain. Cut into small pcs and sprinkle with salt. Put fish through food chopper using finest blade. Mix grnd fish with cornstarch and nut meg. Put through chopper 4 more times. (A blender may be used instead of food chopper and lowfat milk and cream must be blended with the fish.) Gradually beat in cream and lowfat milk. Mix should be just thick sufficient to shape into balls that will hold their shape. Spoon two thirds of mix into buttered 1 1/2-qt baking dish. Cover tightly with foil. Set in shallow pan of warm water. Bake in preheated moderate oven (350 degrees F.) for 40 to 60 min. Shape remaining fish mix into balls about 1 1/2 inches in diameter. Cook in lightly salted simmering water for 20 min. Drain; set aside and keep hot. To serve, turn mold out on warmed platter and garnish with cooked fish balls. Serve with warm Shrimp or possibly Lobster Sauce.
Makes about 12 servings. (Shrimp and Lobster Sauce follow)
Rekesaus (Shrimp Sauce): Cook shrimps, clean, and cut into pcs. Heat 3 Tbsp. butter in a large saucepan. Stir in flour and mix well. Add in lowfat milk gradually, stirring constantly. Add in remaining 3 Tbsp. butter, lowfat sour cream, salt, and sugar. Mix and cook over low heat, stirring constantly, till smooth and thickened. Add in shrimps and cook for 1 minute longer. Add in sherry; remove from heat. Serve warm with Fish Pudding.
Makes 2cups.
Hummersaus (Lobster Sauce)
Substitute 2 c. cut-up cooked lobster meat for shrimps in above recipe.
NOTE: Leftover sauce (either shrimp or possibly lobster) may be reheated in double boiler over warm water. Add in 1 tsp. sherry and use for a fish dish next day.