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Name: Pudin de Pescado
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Cuban
Ingredients: 6 slices white bread crusts removed and torn into small pieces; 2/3 cups milk; 1 medium onion; 4 sprigs fresh parsley stems removed; 2 6-ounce cans chunk light tuna in oil, drained; 1 16-ounce can red sockeye salmon drained and picked over for bones and skin; 1/4 pound (1 stick) salted butter at room temperature; 2/3 cup prepared tomato sauce; 6 large eggs; salt and pepper to taste; fine bread crumbs for the mold; mayonesa rosada?; 1/2 teaspoon minced fresh parsley for garnish; 1 tablespoon minced drained pimiento for garnish; 6-8 stalks canned asparagus for garnish (optional)

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INGREDIENTS

6 slices white bread ; crusts removed and torn into small pieces
2/3 cups milk
1 medium onion
4 sprigs fresh parsley ; stems removed
2 6-ounce cans chunk light tuna in oil, drained
1 16-ounce can red sockeye salmon ; drained and picked over for bones and skin
1/4 pound (1 stick) salted butter ; at room temperature
2/3 cup prepared tomato sauce
6 large eggs
salt and pepper ; to taste
fine bread crumbs for the mold
mayonesa rosada?
1/2 teaspoon minced fresh parsley ; for garnish
1 tablespoon minced drained pimiento ; for garnish
6-8 stalks canned asparagus ; for garnish (optional)

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Place the bread in a bowl, cover with the milk, and let soak until the bread is softened. Squeeze the excess milk from the bread and set aside.

2. In a food processor fitted with a steel blade, process the onion and parsley until finely chopped. Add the bread and the remaining ingredients, except for the bread crumbs, mayonnaise, and garnish and process until well blended.

3. Butter a 6-cup loaf pan or fish-shaped mold, sprinkle it with the bread crumbs, and pour in the fish mixture. Tap the pan on a table or counter to level the loaf, then put in the oven and bake until a toothpick inserted in the center comes away clean, about 1 hour.

4. Un-mold the pudding while hot onto a serving platter. Cool to room temperature, then refrigerate until cold. When the pudding is cold,frost the top and sides with the mayonesa rosada, decorate with the minced parsley and pimiento, and surround with the asparagus. Serve cold or at room temperature.

NOTES

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Pudin de Pescado

6 slices white bread crusts removed and torn into small pieces
2/3 cups milk
1 medium onion
4 sprigs fresh parsley stems removed
2 6-ounce cans chunk light tuna in oil, drained
1 16-ounce can red sockeye salmon drained and picked over for bones and skin
1/4 pound (1 stick) salted butter at room temperature
2/3 cup prepared tomato sauce
6 large eggs
 salt and pepper to taste
 fine bread crumbs for the mold
 mayonesa rosada?
1/2 teaspoon minced fresh parsley for garnish
1 tablespoon minced drained pimiento for garnish
6-8 stalks canned asparagus for garnish (optional)

1. Preheat the oven to 350 degrees F. Place the bread in a bowl, cover with the milk, and let soak until the bread is softened. Squeeze the excess milk from the bread and set aside.

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 12 Servings

Calories: 228
Calories from Fat: 120 (53%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.9g
Cholesterol 530.1mg		163 %
Sodium 282.4mg		10 %
Potassium 216.1mg		6 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9g
Protein 17.3g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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