There are several items that should never be left out of a traditional Smorgasbord buffet, and one of them is Swedish fish pudding. Don't get confused, this is not a sweet dessert filled with the popular red candies. Instead, it is a delicately-formed savory treat. You can make Swedish fish pudding with the following instructions.
Instructions
1. Preheat the oven to 350 degrees. Put a pot of water on to boil at this time to be ready to use when its time to bake the pudding.
2. Take a 9-inch loaf pan and give it a good coating with lots of butter. Also coat a piece of aluminum foil large enough to cover the loaf pan with butter. Sprinkle in 2 tablespoons of finely-ground breadcrumbs, shaking and tipping the loaf pan until the crumbs are evenly distributed along the bottom and sides.
3. Puree 1 1/2 pounds of cod or haddock with 1 cup of heavy cream and 1/2 cup of light cream in a blender. Doing this in little batches will make the pureeing easier. Blend until the mixture is very smooth.
4. Put the pureed fish mixture into a large bowl. Add in 2 teaspoons of salt and 1 1/2 tablespoons of cornstarch. Use a hand mixer on medium-high to blend well. It will be light and airy when finished.
5. Pour the fish puree into the loaf pan. Get the air bubbles out by tapping the pan on the counter top several times.
6. Take the buttered aluminum foil and place it on top of the loaf pan. Seal it on well so that no air can get in.
7. Place the loaf pan into a deep baking pan. Pour in the boiled water until it is about three-quarters of the way up the sides of the loaf pan.
8. Bake the Swedish fish pudding for an hour to an hour and fifteen minutes, or until a tester comes out clean from the center. Let cool at least 5 minutes when done.
9. Drain the excess liquid from the loaf pan. Loosen the pudding from the pan by running a knife around all sides. Put a plate on top of the loaf pan and invert it quickly. Blot up any excess liquid with paper towels.
Tags: fish pudding, Swedish fish, aluminum foil, excess liquid, Swedish fish pudding
