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Pollock pudding

Erken's pollock pudding (seipudding, 1914): scraped pollock, kidney suet and salt ground several times, potato starch worked in, about 2.5 dl milk added while stirring in one direction, the forcemeat baked in a greased mold in a water bath in a hot oven for ¾ hour. The forcemeat can also be used for fish cakes or balls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 101 (falt i det fri)

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About the dish

The pollock pudding belongs to Erken's thrifty fish dishes. She encourages the housewife to use pollock precisely for pudding and balls: "if it is not quite chalk-white, that makes no difference to the sensible and thrifty housewife."

How to make it

  1. 1

    Grind the forcemeat

    Run the fish flesh, the kidney suet and the salt through the meat grinder with a fine disc several times (the original says 8 times) into a completely fine, tough forcemeat.

  2. 2

    Work in the potato starch

    Place the forcemeat in a bowl and work the potato starch in well. Season with pepper.

  3. 3

    Add the milk

    Add the milk a little at a time while stirring constantly in the same direction, until the forcemeat is smooth and supple.

  4. 4

    Fill the mold

    Fill the forcemeat into a well-greased mold and smooth the surface.

  5. 5

    Bake in a water bath

    Bake the pudding in a water bath in a hot oven (about 175 °C (345 °F)) for about ¾ hour, until it is firm and cooked through.

  6. 6

    Variation

    The forcemeat can also be formed into fish cakes or balls.

Changes from the original

"1 deep plate of scraped pollock" is estimated at about 600 g of scraped/ground pollock flesh. Kidney suet is retained, but can be replaced with the same amount of butter. Grinding 8 times in the meat grinder is replaced by a meat grinder with a fine disc or a food processor. Measurements given in modern units (dl, g).

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 124) → Modernised~75% of the text changedremovedadded
1 dyp tallerken 600 g skrapet sei (ca. 1 dyp tallerken). 100 gr. g finhakket nyretalg eller flesk (kan erstattes med smør). 1 spiseskje salt x — potetesmel ca. 1½ l. salt. 1 spiseskje potetmel. 2,5 dl melk pepper. Fiskekjøttet, talgen (ca., helkald). 0,5 teskje pepper (etter smak). 1 spiseskje smør (til formen). Kjør fiskekjøttet, nyretalgen og saltet males gjennom kjøttkvernen med fin skive flere ganger (originalen sier 8 ganger, has ganger) til en helt fin, seig farse.. Legg farsen i et fat, fat og potetesmelet arbeides arbeid potetmelet godt inn. Melken spes Krydre med pepper.. Spe i melken litt og litt ad gangen, idet man om gangen mens du hele tiden rører til samme kant. Farsen fylles side, til farsen er glatt og smidig.. Fyll farsen i en godt smurt form og kokes glatt overflaten.. Stek puddingen i vannbad i varm ovn (ca. 175 °C) i omtrent ¾ time. Man time, til den er fast og gjennomstekt.. Farsen kan også lage farsen op formes til fiskekaker eller boller.

Note on Modernised

«1 dyp tallerken skrapet sei» er anslått til ca. 600 g skrapet/kvernet seikjøtt. Nyretalg beholdt, men kan erstattes av samme mengde smør. Malingen 8 ganger i kjøttkvern erstattes av kjøttkvern med fin skive eller foodprosessor. Mål oppgitt i moderne enheter (dl, g).

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Frequently asked questions

How long and how is the pollock pudding baked?
The forcemeat is filled into a well-greased mold and baked in a water bath in a hot oven for ¾ hour (45 minutes).
Why should the fish forcemeat be ground so many times?
The recipe says the scraped pollock, kidney suet and salt are ground 8 times. This gives a completely fine, smooth forcemeat that binds the milk well and becomes firm in the mold.
What are the ingredients?
1 deep plate of scraped pollock, 100 g finely chopped kidney suet, 1 tablespoon salt, 1 tablespoon potato starch, about ¼ liter milk and pepper.
Can the forcemeat be used for anything other than pudding?
Yes, Schønberg Erken writes in "Stor kokebok" (1914) that the forcemeat can also be made up into fish cakes or fish balls.

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