Scandinavian Fish Pudding
Sour cream and eggs make this fish mixture light and tender after baking. Dill and mustard add a fresh savory note, while almond flour replaces starch and breadcrumbs.
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Inventory: Blender, Oven
2 kg
Servings: 4 (1 serving ≈ 250 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse the cod (500 g), pat it dry, and cut it into small pieces. Blend the fish until smooth.
Add the eggs (200 g), 30% sour cream (250 g), almond flour (20 g), table salt (3 g), and black pepper (1 g), then mix until smooth. Fold in the dill (10 g).
Grease a baking dish with butter (15 g), add the fish mixture, and level the surface.
Bake at 180 °C for 35 minutes, until set and lightly browned.
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