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Fish Pudding

6 servings

Ingredients

• 500 g fish (stockfish, haddock, pike, or similar), cooked, finely chopped
• 125 g butter
• 5 pcs eggs
• shallots, chopped (a little)
• nutmeg (a little)
• salt (a little)
• 125 g grated breadcrumbs

Instructions

1. Finely chop the fish, cooked in salted water with seasoning.
2. Cream the butter until fluffy, gradually work in the remaining ingredients, and finally gently fold in the egg white foam.
3. Cook the mixture in a well-greased mold for 1½ hours.
4. All sauces typically served with fish pair well with this pudding.

Modernized from a treasured 19th-century German cookbook.