How to freshen up a tired fish pudding

Fish pudding is one of the most tiring I know, but I have found it to be so exciting you make it yourself. Here I have served it with oven-baked small potatoes, cucumber salad and a lovely sauce with pastis.


Drizzle a little olive oil in a long pan, split the patties in half and place them in the long pan. Season with salt and pepper, drizzle over a little more oil and put them in the oven at full blast. When they start to get a little colour, turn the temperature down to 200 degrees and let them roast until they are crispy on the outside and soft on the inside.

The fish pudding and the sauce:

2 finhakkede løk

3 gulrøtter i terninger

1 fedd finhakket hvitløk

1/2 fennikel i terninger

100 g smør

2 fiskebuljongterninger

1 dl hvitvin, ev. eplejuice

1 dl Pastis (eller et annet anisbrennevin) eller ev. 1 ts lakrisekstrakt

1/3 ltr fløte

1 boks creme fraiche

1 fiskepudding i terninger

Slightly finely chopped chervil

Sauté the onion, carrots, garlic and fennel in butter until the onion is tender. Add the fish stock cubes and white wine and cook until the moisture is almost gone.
Add Pastis, cream and creme fraiche and add to the fish pudding. Bring to a boil slowly, so the fish pudding becomes warm and add chervil.

Serve with, for example, cucumber salad, which you can find a recipe for here.

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