Perfect for Easter or any time of the year, this simple and delicious fish pudding recipe can be served as a main course or appetizer, either cold or warm. Using hake fillets, surimi sticks, and canned tuna, this dish is flavorful and colorful. Prepare it in a loaf pan or individual ramekins for a delightful presentation.
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Cook the hake fillets in a saucepan with water and a pinch of salt.
Once cooked, remove the fillets, drain, and let them cool.
Grease the loaf pan or individual ramekins with butter and sprinkle with breadcrumbs. Set aside.
In a bowl, beat the eggs together with the fresh heavy cream. Add the cooked hake fillets, flaking them into small pieces. Also, add the finely chopped surimi sticks and well-drained canned tuna.
Mix everything until you achieve a homogeneous paste. Season with salt and pepper to taste.
Pour the mixture into the prepared loaf pan or individual ramekins.
Cook in a water bath (bain-marie) in a preheated oven at 170°C (340°F) for 50 minutes.
Remove from the oven and serve cold or warm, accompanied by mayonnaise and garnished with lettuce leaves.
You can substitute hake fillets with another type of white fish with few bones.
For a more elegant presentation, use individual ramekins to serve directly to each guest.
Ensure the tuna is well-drained to avoid excess liquid in the pudding mixture.
Serve with a side of fresh salad for a complete meal.
Can I use a different type of fish?
Yes, you can substitute hake fillets with another type of white fish with few bones.
Can I prepare this dish ahead of time?
Yes, the fish pudding can be served cold, making it a great option for preparing ahead of time.
What can I serve with fish pudding?
Fish pudding pairs well with mayonnaise and lettuce leaves or a fresh salad.
Can I use a different type of cream?
Fresh heavy cream is recommended for its richness, but you can use a lighter cream if preferred.
How do I ensure the pudding sets properly?
Cooking the pudding in a water bath (bain-marie) helps it set evenly and prevents it from drying out.
