Fish Pudding
Cod and eggs create a firm protein-rich base, while cream keeps the pudding tender and moist. Almond flour replaces bread in this keto version, preserving the shape and soft texture.
Clean the cod (1200 g), rinse it, remove the bones, and cut it into small pieces. Pass the fish through a meat grinder together with the almond flour (60 g).
Add half of the 35% cream (250 g), the egg yolks from the eggs (150 g), table salt (5 g), and black pepper (1 g), then mix thoroughly.
Pour in the remaining cream (250 g). Whip the egg whites until firm and gently fold them into the fish mixture.
Grease the bottom and sides of a wide baking dish with butter (30 g). Fill it no more than halfway, then cover it with buttered parchment and a lid.
Bake at 180 °C for 60 minutes. The pudding is ready when it pulls away easily from the sides of the dish.
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