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Craig Claiborne

Norwegian Fish Pudding

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound fish fillets, fresh or frozen, cut into small pieces
  • 1½ cups milk
  • 2

Method

  1. Preheat oven to moderate (325°F.).

  2. Into the container of an electric blender put the fish fillets, one cup of the milk, the starch and eggs. Cover and blend on high speed for two minutes. Remove the cover and, with the motor on, gradually add

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