Savory Fish Pudding

Ingredients

• 750 g cod fillet (or sea bass fillet)
• 1 old-fashioned roll
• 0.25 l milk
• 40 g bacon (well-marbled)
• 1 onion
• 3 eggs
• 1 Tbsp starch
• a pinch salt
• a pinch nutmeg
• butter (for the pan)
• breadcrumbs (for the pan)
• 1.5 kg tomatoes (cored; peeled)
• 1 tbsp Tomato Paste
• 2 tbsp ketchup
• 2 tbsp olive oil
• 1 Garlic clove
• 1 small onion
• 0.333 bunch herbs (to taste)
• Salt
• Pepper

Instructions

1. 1.

   Wash the fish, pat dry and roughly cube it. Soak the roll in half the milk in a bowl. Dice the bacon. Peel and finely chop the onion. Render the bacon in a pan without added fat, add the onions, and sauté briefly.

2. 2.

   Pass the fish through a fine meat grinder plate together with the eggs, the squeezed roll, the remaining milk, and the starch; season with salt and nutmeg. Transfer to a butter‑greased and breadcrumb‑lined pudding tin, seal tightly. Place in a pot of hot water (water level 3 cm below the rim) and simmer gently for about 1 hour. Remove the tin from the bain‑marre, let rest a few minutes, then flip onto a plate.

3. 3.

   For the sauce, peel and finely chop the onions and garlic; sauté in oil, stir in tomato paste, add the tomato cubes and ~150 ml water, season with salt and pepper, and simmer 5–10 min. Meanwhile wash the herbs, slice some for garnish and finely chop the rest. Mix the herbs into the sauce, bring to a boil again, and finish with ketchup.

4. 4.

   Pour the sauce over the pudding on the plate and serve garnished with fresh herbs.