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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture. | 2. You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced. | 3. Add salt, pepper, nutmeg and potato flour, mix well. | 4. Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time. | 5. Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould. | 6. Add the mousse until the mould is 3/4 full. | 7. Cover with buttered foil or release foil. | 8. Place mould in a larger dish, fill with water. | 9. Bake in 375 oven for approximately 1 hour or until a knife comes out clean. | 10. Invert the mould very carefully. | 11. Decorate with the shrimp & parsley. | 12. Serve with sauce poured over it. | 13. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet pike	1	lb	cod	403.4676	0.0	89.7602	2.2667
salt	2	teaspoons		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
potato flour	1 1/2	1/2		856.8	199.44	16.56	0.816
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
whipping cream	2/3	cup		233.6	2.3680000000000003	1.736	24.728
fine breadcrumb	1/4	cup		403.4676	0.0	89.7602	2.2667
shrimp	12			3862.4088	49.5041	740.3857	54.9441
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.