Le Poupeton fish pudding from Provence, France

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Le Poupeton
Food glossary

Reviewed By

Sue Dyson and Roger McShane
Country: France

Le Poupeton is a Provencal dish which uses fish such as cod that has been left over from a previous meal. You need to pound the left over fish with bread softened in milk and then squeezed out. The proportions you should use are four measures of fish to one of bread, so if you have 400 grams of fish use 100 grams of bread. Pound these together in a mortar then beat in one egg yolk per hundred grams of fish. Once the eggs are incorporated add 15 grams of grated Parmesan per hundred grams of fish. Add salt and pepper to taste.
Now use a whisk to beat one egg white per hundred grams of fish until soft peaks form. Carefully fold the egg whites into the mixture.
Butter a round earthenware dish and then add the mixture. Place this dish in a baking dish and add water to the baking dish until it comes about half way up the round dish. Bake in an oven at exactly 175 degrees C for 45 minutes.
Unmould the pudding and serve.
 
     
     
     


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