FISH PUDDING (Fiskepudding, Fløtepudding)

1 LB halibut, rockfish,or lingcod fillets, skin removed
1/2 cup soft butter or margarine
2 eggs separate
1/2 cup light cream
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup whipping cream

Cut fish into 1 inch cubes. Puree. Add soft butter, mix well. Blend in egg yolks, light cream, seasoning. Beat cream until stiff, fold fish mixture in. Beat egg whites stiff, but not dry. Fold in. Pour into a buttered loaf or soufflé pan. Place in another container with 1 inch hot water. Bake at 350* for 25 to 30 minutes. Center of loaf should appear firm when shaken. Cool for 10 minutes. Invert on serving dish. Cut into 1 inch slices. Serve with Hollandaise sauce.

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