Pawaru-Grahmata

№ 20IV. nodaļa

Rotšķēru pudiņš

Stockfish pudding

  • Serves 4
  • about 1½ hours, plus soaking the fish
  • Melnraksts · vēl nav izmēģināts

1796Rothschkehru puddinsch.

Modernizētslpp. 212 · PDF 226
4 porcijas

The book gives no quantities except "a couple of spoons" of sweet cream; the amounts below are ours.

Method

6 soļi
  1. Put the soaked fish in a wide pan, cover with cold water and heat slowly until the water is just below a simmer, about 80 °C. Keep it there for 10–15 minutes, until the fish flakes. Lift it out, drain it well and leave it in a colander for 10 minutes; lutefisk in particular holds a lot of water. Remove the skin and bones and flake the fish finely. You should have about 400 g.
  2. Heat the oven to 180 °C and butter a 1.2 l ovenproof dish.
  3. Beat the butter until creamy, then beat in the eggs one at a time, until it looks like thick cream. If it starts to curdle, beat in a spoonful of the bread.
  4. Mix in the soaked bread, the yolks, parsley, shallots, nutmeg, cloves, mace and cream, then fold in the fish. Season with salt; poach a teaspoonful in simmering water to check (our addition).
  5. Spoon into the dish and smooth the top. Bake for 35–45 minutes, until set and lightly golden; the centre should reach 72 °C. To steam it instead, put it in a buttered pudding basin covered with foil and steam it for about 1 hour.
  6. Melt the butter for serving over medium heat until it turns golden and smells nutty. Pour it over the pudding in the dish, or turn the pudding out first.

Notes

What the book says vs. what we added

the book takes stockfish already prepared as in the fish chapter, beats washed butter with eggs until it is like thick cream, and adds bread soaked in milk, egg yolk, salt, chopped parsley and shallots, grated nutmeg, crushed cloves and mace, and a couple of spoons of sweet cream. It is baked or boiled and served in a dish with yellow butter or another sauce. Mixing in the fish is implied. The amounts, times and temperatures are ours.

Stockfish

rotšķēris is stockfish, cod split along the back and dried in the wind (Norwegian rotskjær). Before cooking it is soaked for about a week; the book's method (03-091) uses lye, as for Scandinavian lutefisk. Ready-soaked lutefisk is sold chilled or frozen in Norway, Sweden and Finland, mostly in winter, and ready-soaked stockfish (stoccafisso ammollato) in Italy. Salt cod soaked in several changes of cold water is the easiest substitute; poached fresh cod also works but is softer and milder.

Lutefisk

don't cook it in aluminium pans, and rinse home-soaked fish very well. Shop-bought lutefisk is ready to cook.

Washed butter

butter kneaded in cold water to wash out the buttermilk and salt. Unsalted butter does the same job.

Sauce

the book suggests "yellow butter", which we read as melted butter cooked until golden, or another sauce. 03-091 serves stockfish with an egg-yolk and butter sauce, or with cream, green pea or mustard sauces.

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