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Name: Fiskepudding (Fish Pudding)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Ground nutmeg; 6 tb Butter or margarine; 3 c Milk or 1 1/2 cups milk and; 1/2 ts Salt; 2 tb Sherry; 2 c Light cream; 1 lb Raw shrimp; 2 tb Salt; 3 lb Fresh fillets of haddock or; 1/2 ts Sugar; Shrimp or Lobster Sauce; 1 tb Sour Cream; 1/4 c All-purpose flour; 1/4 c Cornstarch or potato flour; 2 c milk

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INGREDIENTS

REKESAUS, (SHRIMP SAUCE
1/8 ts Ground nutmeg
6 tb Butter or margarine
3 c Milk or 1 1/2 cups milk and
1/2 ts Salt
2 tb Sherry
2 c Light cream
1 lb Raw shrimp
2 tb Salt
3 lb Fresh fillets of haddock or
1/2 ts Sugar
Shrimp or Lobster Sauce
1 tb Sour Cream
1/4 c All-purpose flour
1/4 c Cornstarch or potato flour
2 c milk

INSTRUCTIONS

Rinse fillets; drain. Cut into small pieces and sprinkle with salt. Put fish through food chopper using finest blade. Mix ground fish with cornstarch and nut meg. Put through chopper 4 more times. (A blender may be used instead of food chopper and milk and cream must be blended with the fish.) Gradually beat in cream and milk. Mixture should be just thick enough to shape into balls which will hold their shape. Spoon two thirds of mixture into buttered 1 1/2-quart baking dish. Cover tightly with foil. Set in shallow pan of hot water. Bake in preheated moderate oven (350 degrees F.) for 40 to 60 minutes. Shape remaining fish mixture into balls about 1 1/2 inches in diameter. Cook in lightly salted simmering water for 20 minutes. Drain; set aside and keep warm. To serve, turn mold out on warmed platter and garnish with cooked fish balls. Serve with hot Shrimp or Lobster Sauce. Makes about 12 servings. (Shrimp and Lobster Sauce follow) Rekesaus (Shrimp Sauce): Cook shrimps, clean, and cut into pieces. Melt 3 tablespoons butter in a large saucepan. Stir in flour and mix well. Add milk gradually, stirring constantly. Add remaining 3 tablespoons butter, sour cream, salt, and sugar. Mix and cook over low heat, stirring constantly, until smooth and thickened. Add shrimps and cook for 1 minute longer. Add sherry; remove from heat. Serve hot with Fish Pudding. Makes 2 cups. Hummersaus (Lobster Sauce) Substitute 2 cups cut-up cooked lobster meat for shrimps in above recipe. NOTE: Leftover sauce (either shrimp or lobster) may be reheated in double boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next day. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 5, 1998

NOTES

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Fiskepudding (Fish Pudding)

REKESAUS, (SHRIMP SAUCE
1/8 ts Ground nutmeg
6 tb Butter or margarine
3 c Milk or 1 1/2 cups milk and
1/2 ts Salt
2 tb Sherry
2 c Light cream
1 lb Raw shrimp
2 tb Salt
3 lb Fresh fillets of haddock or
1/2 ts Sugar
 Shrimp or Lobster Sauce
1 tb Sour Cream
1/4 c All-purpose flour
1/4 c Cornstarch or potato flour
2 c milk

Rinse fillets; drain. Cut into small pieces and sprinkle with salt. Put  fish through food chopper using finest blade. Mix ground fish with  cornstarch and nut meg. Put through chopper 4 more times. (A blender may be  used instead of food chopper and milk and cream must be blended with the  fish.) Gradually beat in cream and milk. Mixture should be just thick  enough to shape into balls which will hold their shape. Spoon two thirds of  mixture into buttered 1 1/2-quart baking dish. Cover tightly with foil. Set  in shallow pan of hot water. Bake in preheated moderate oven (350 degrees  F.) for 40 to 60 minutes. Shape remaining fish mixture into balls about 1  1/2 inches in diameter. Cook in lightly salted simmering water for 20  minutes. Drain; set aside and keep warm. To serve, turn mold out on warmed  platter and garnish with cooked fish balls. Serve with hot Shrimp or  Lobster Sauce. Makes about 12 servings. (Shrimp and Lobster Sauce follow)    Rekesaus (Shrimp Sauce): Cook shrimps, clean, and cut into pieces. Melt 3  tablespoons butter in a large saucepan. Stir in flour and mix well. Add  milk gradually, stirring constantly. Add remaining 3 tablespoons butter,  sour cream, salt, and sugar. Mix and cook over low heat, stirring  constantly, until smooth and thickened. Add shrimps and cook for 1 minute  longer. Add sherry; remove from heat. Serve hot with Fish Pudding. Makes 2  cups.    Hummersaus (Lobster Sauce)    Substitute 2 cups cut-up cooked lobster meat for shrimps in above recipe.  NOTE: Leftover sauce (either shrimp or lobster) may be reheated in double  boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next  day.    Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 5, 1998

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Nutrition

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Serving Size: 1 Serving (5576g)
Recipe Makes: 1 Servings

Calories: 8595
Calories from Fat: 7185 (84%)

Amt Per Serving		% DV

	Total Fat 798.3g	1064 %
	Saturated Fat 453.8g	2269 %
	Monounsaturated Fat 243.7g
	Polyunsanturated Fat 58.5g
Cholesterol 3061.8mg		942 %
Sodium 2529.5mg		87 %
Potassium 5746.3mg		151 %
Total Carbohydrate 192.4g		57 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 181.1g
Protein 194.9g		278 %
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Calories per serving: 8595

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