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Norwegian Fiskepudding

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      Title: NORWEGIAN FISKEPUDDING
 Categories: Seafood, Ethnic, Norwegian
      Yield: 6 Servings
 
      2 tb Fine bread crumbs
      1 c  Milk
      2 tb Cornstarch
      1 c  Whipping cream
      1 lb Skinned & boned haddock
      2    Eggs
      1 tb Softened unsalted butter
      1 ts Salt
    1/4 ts Freshly grated nutmeg
           Pinch freshly ground white
           -pepper
      1 lb Cooked shrimp
 
  garnish sprigs dill garnish halved shrimp
  
  (See also: Sorrel Sauce.) Butter 8x4-inch loaf pan; sprinkle with
  bread crumbs and set aside.
  
  Slowly add milk to cornstarch in small saucepan and stir until
  dissolved. Place over medium heat and stir constantly until thickened
  to consistency of medium white sauce. Remove from heat and let cool.
  Blend in cream.
  
  Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop in
  processor. Add eggs, butter, salt, nutmeg and pepper and continue
  processing until pureed. With machine running, add cream sauce
  through feed tube and mix until just blended, stopping machine to
  scrape sides of bowl as necessary. Turn into loaf pan. Set in shallow
  baking dish and add hot water to come halfway up sides of pan. Bake 1
  hour. Remove from oven and let stand 5 minutes. Pour off any liquid
  in pan.
  
  Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn
  mold onto serving platter. Spoon shrimp onto dish around edge of
  mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs and
  shrimp.
  
  *Can substitute fresh cod or whitefish.
 
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