Fiskefars (Fish Forcemeat) Recipe

Danish Seafood

More Danish Seafood Recipes

Ingredients:

1 lb. lean white fish
33 tbsp. melted butter
2 tbsp. each flour & cornstarch
1 tsp. salt
Pepper
1 egg, well beaten
1/3 c. milk

Directions:

Grind fish, using the fine blade on your good ginder, or whirl in a blender, a little at a time, until all is smooth. You should have 2 c. fish. Add butter, flour & cornstarch. Add seasoning to taste, and beaten egg. Mix very well, using an electric mixer. Gradually add milk, beating constantly, until absorbed. To make Fish Pudding: Butter a 1-quart mold and sprinkle with crumbs. Add the Fiskefars. Set mold in a pan of hot water & bake in 325 oven 1 hour. This only makes 4 servings.

You can also drop from a spoon into hot butter or oil and brown on both sides. Serve with Mustard Sauce, sour cream, caper, or lemon sauce, if desired. Serve cold at a buffet party.

Called Fiskefrikadeller (Fish Balls).

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia of Cookery
Submitted By: Ruth A. Burbage
burbage@pell.net
Fiskefars (Fish Forcemeat)


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