Fiskepudding (pudding de poisson)

Instructions

1. Preheat the oven to 180 °C and butter a loaf tin or pudding mould.
2. Blend the fish, onion and eggs until you get a smooth paste, then add the starch, salt, pepper and nutmeg.
3. Gradually blend in the liquid cream to get a creamy filling.
4. Pour the filling into the buttered mould and place it in a dish of hot water, as a water bath.
5. Bake for 40 to 45 minutes, until a knife inserted in the centre comes out clean.
6. While it bakes, make the sauce: melt the butter, add the flour and stir for 1 minute, then gradually pour in the water, whisking until it thickens.
7. Turn the pudding out onto a plate, coat it with the butter sauce and sprinkle with parsley. Serve with the potatoes.