Swedish fish pudding with prawn sauce
Fish pudding from Bohuslän on the Swedish west coast, made with pudding rice, white fish such as cod or saithe, eggs and nutmeg, baked golden and served with a creamy prawn sauce, potatoes and peas. Many on the west coast eat it with melted butter and grated horseradish instead.
- 1 h 40Time
- 47 minHands-on
- 4Portions
- ≈ 60 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 1 ½ dlPudding rice
- 5 dlMilk
- 500 gCod fillet
- 3Eggs
- 3 mlNutmeg, grated
- to tasteSalt
- to tasteBlack pepper, white pepper is traditional
- 1 tbspButter, for the dish
- 2 tbspButter, for the sauce
- 2 tbspPlain flour
- ≈ 2 dlWater
- 1 cubeFish stock
- 2 dlCooking cream
- 200 gPrawns, peeled
- 3 ½ tbspDill, chopped
On the side
- 800 gPotato
- 300 gGreen peas, frozen
Method
- Bring the milk to the boil in a heavy-based saucepan and stir in the rice.
- Simmer the rice under a lid over a low heat for about 30 minutes, until it has become a thick porridge. Stir now and then.
- Heat the oven to 175 °C. Bring a pan of lightly salted water to the boil, add the fish and skim. Simmer for about 5 minutes, until cooked through. Lift it out and break it into flakes.
- Butter an ovenproof dish of about 1.5 litres.
- Mix the rice porridge with the fish and eggs. Grate in the nutmeg and season with salt and pepper. Spread the mixture in the dish.
- Bake the pudding low in the oven for 50–60 minutes, until set and nicely golden brown.
- Peel the potatoes, put them in a pan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Make the prawn sauce: melt the butter in a saucepan and stir in the flour. Whisk in the water, crumble in the stock cube and add the cream. Simmer for 5 minutes. Stir in the prawns and dill and heat through without boiling.
- Cook the peas in lightly salted water for 2–3 minutes and drain.
- Cut the pudding into portions and serve with the prawn sauce, potatoes and peas.
The cost is estimated from Swedish grocery prices.
