Norwegian Fish Mousse - cooking recipe

Ingredients

1 1/2 lb. fillets of fish (haddock, cod or pike)
dash of nutmeg
1 1/3 c. milk
2 Tbsp. salt
1 tsp. pepper
1 1/2 Tbsp. cornstarch
1 1/2 c. cream

Preparation

Dry fish and put through a blender.
Work puree until smooth. Stir in cornstarch, salt, pepper and nutmeg, then gradually add milk and cream.
The mixture should be like a heavy cream.
More seasoning may be added if desired.
Pour mixture into an 8-inch buttered and breaded pudding mold; cover with foil.
Place the mold in a pan with boiling water and cook at 375\u00b0 for 45 to 60 minutes or until mousse is set.
Add more water to pan as needed. Unmold on a hot platter and garnish with parsley, sauteed mushrooms or shrimp.
Serve with browned butter or a shrimp sauce. Makes 6 servings.