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Kalapuding (fish pudding): recipe illustration
Fish & seafood

Kalapuding (fish pudding)

A soft terrine of white fish blended with cream, eggs and bread, baked in a water bath. Served warm or cold, it is a simple and delicate dish for family meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

281 kcal per serving

Protein
20.3 g
Carbohydrates
9.4 g
of which sugars
3.5 g
Fat
17.7 g
of which saturated fat
10.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 160 °C and butter a loaf tin or an ovenproof ramekin.
  2. Soak the breadcrumb in the milk for 10 minutes, then gently squeeze it.
  3. Cook the chopped onion in butter without browning it, then let it cool slightly.
  4. Blend the fish, breadcrumb, onion, eggs and cream until you have a smooth mixture.
  5. Season with salt, pepper, nutmeg and dill, then pour into the tin.
  6. Place the tin in a larger dish filled with hot water and bake for 40 to 45 minutes, until the terrine is firm in the centre.
  7. Let it rest for 10 minutes, turn it out and serve warm with boiled potatoes.

Variations and tips

Light version. Replace the liquid cream with whole milk and add an extra egg for a softer texture.

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Original Ecomely recipe.