Pike Pudding with Almonds and Rum
Pike, eggs, and almonds provide complete protein and a firm texture. Rum and nutmeg deepen the aroma, while almond flour replaces bread and breadcrumbs.
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Inventory: Blender, Oven
1 kg 176 gram
Servings: 5 (1 serving ≈ 273 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil the pike (800 g) until cooked, cool it, and cut it into pieces. Grind the almonds (200 g).
Blend the pike in a blender. Add butter (130 g), divided into 100 g for the mixture and 30 g for the dish, almond flour (80 g), eggs (100 g), table salt (3 g), nutmeg (1 g), the ground almonds, and rum (50 g), then mix until smooth.
Grease a dish with the remaining fat, transfer the fish mixture to it, and level the surface.
Bake at 180 °C for 60 minutes, until firm and golden.
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