Norwegian Fish Mousse (Fiskepudding)

Ingredients

• 1 lb fish fillet (pike, haddock, cod, basa or tilapia)
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 pinch nutmeg
• 1 1/2 tablespoons potato flour
• 1 1/4 cups homo milk
• 2/3 cup whipping cream
• 1/4 cup fine breadcrumb
• 12 shrimp
• 2 sprigs parsley (garnish optional)

Directions

1. 1

   Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.

2. 2

   You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.

3. 3

   Add salt, pepper, nutmeg and potato flour, mix well.

4. 4

   Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.

5. 5

   Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.

6. 6

   Add the mousse until the mould is 3/4 full.

7. 7

   Cover with buttered foil or release foil.

8. 8

   Place mould in a larger dish, fill with water.

9. 9

   Bake in 375 oven for approximately 1 hour or until a knife comes out clean.

10. 10

    Invert the mould very carefully.

11. 11

    Decorate with the shrimp & parsley.

12. 12

    Serve with sauce poured over it.

13. 13

    Serve hot or at room temperature.