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Fish Pudding

ID: 499 Seafood

Yield/Servings: 6 servings

Ingredients:

3 cups cooked fish
6 slices bread
Milk
1 tsp. grated onion
1 tsp. minced parsley
Salt and pepper to taste
3 egg whites

Instructions:
Remove skin and bones from fish. Mash fish with fork. Remove crust from bread and soak slices in milk until quite soft. Squeeze out most of excess milk and beat bread to a pulp. Mix fish, bread, onion, parsley, and salt and pepper. Fold in stiffly beaten egg whites. Pour into greased baking dish, set in water, and cover mold with waxed paper. Bake 30 minutes at 375 degrees.

Remove paper, turn pudding onto hot platter and cover with Mushroom Sauce, or White Sauce to which capers have been added. Serve immediately.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Fish Pudding
ID: 499 Seafood
	Yield/Servings: 6 servings

Ingredients:
3 cups cooked fish 6 slices bread Milk 1 tsp. grated onion 1 tsp. minced parsley Salt and pepper to taste 3 egg whites

Instructions: Remove skin and bones from fish. Mash fish with fork. Remove crust from bread and soak slices in milk until quite soft. Squeeze out most of excess milk and beat bread to a pulp. Mix fish, bread, onion, parsley, and salt and pepper. Fold in stiffly beaten egg whites. Pour into greased baking dish, set in water, and cover mold with waxed paper. Bake 30 minutes at 375 degrees. Remove paper, turn pudding onto hot platter and cover with Mushroom Sauce, or White Sauce to which capers have been added. Serve immediately.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.