Mix 200g of fish pulp with half a liter of milk and a pinch of salt. Bring to a boil over medium heat until the pulp is fully dissolved. Then, transfer the mixture to a bowl, adding 750g of leftover cooked or baked fish, 125g of grated cheese, two tablespoons of cream soup, lemon juice, salt, pepper, and three beaten egg whites. Place the mixture in a pudding mold previously greased with butter or margarine and dusted with breadcrumbs. Bake in a water bath at a relatively low heat for 20 to 30 minutes. Remove from the mold and serve covered with shrimp sauce.
Mix 200g of fish pulp with half a liter of milk and a pinch of salt. Bring to a boil over medium heat until the pulp is fully dissolved. Then, transfer the mixture to a bowl, adding 750g of leftover cooked or baked fish, 125g of grated cheese, two tablespoons of cream soup, lemon juice, salt, pepper, and three beaten egg whites. Place the mixture in a pudding mold previously greased with butter or margarine and dusted with breadcrumbs. Bake in a water bath at a relatively low heat for 20 to 30 minutes. Remove from the mold and serve covered with shrimp sauce.
