Recipe for cooking codfish pudding with dill sauce

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Seafood

This can be served hot or cold, spread on rye bread or crackers. Do not make this recipe with frozen fish because it will not have the gelatinous quality that gives this pudding a smooth and even texture and body.

1 1/2 lb. (one and a half lbs. ) fresh cod fillets
1 1/2 (one and one-half) c. whipping cream
2 Tbsp. cornstarch
1 tsp. salt
Dash of ground red pepper
Dill Sauce

Cut fish into 1-in. pieces. Place one-third of the fish and 1/3 c. of the whipping cream in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until smooth and thick, about 1 minute.

Pour mixture into large owl. Repeat twice with remaining fish and 2/3 c. of the whipping cream. Shake remaining 1/2 c. whipping cream and the cornstarch in tightly covered jar. Stir cornstarch mixture, salt and red pepper into fish mixture. Beat vigorously with spoon until well blended and fluffy.

Spread fish mixture in an oiled loaf pan or 6-c. mold; cover with aluminum foil. Place pan in a 13 x 9-in. pan on oven rack. Pour hot water into pan until almost full. Bake at 350 degrees fahrenheit until knife inserted in center comes out clean, 60 to 70 mins.

Remove pan from water. Let stand, covered, 10 mins. Carefully pour off any liquid around pudding. Unmold; serve with Dill Sauce.

Dill Sauce
8 oz. mushrooms, sliced
1/4 c. butter or butter-replacement
3 Tbsp. flour
1/2 tsp. salt
Dash of pepper
2 c. half-and-half
2 Tbsp. snipped dill weed

Cook and stir mushrooms in butter in 2-quart saucepan over med. heat 3 mins.; remove from heat.

Stir in flour, salt and pepper. Gradually stir in half-and-half. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in dill weed.