Murtaler Huchen Pudding Anno 1890

Remove the skin from the huchen fillets and bone them really well. In a saucepan, bring enough salted water with a dash of vinegar or white wine to a boil and cook the fish fillets in it for 15 to 20 minutes. Lift out fillets, drain and let cool. Cut into small, bite-sized pieces. Cream butter in a saucepan, stir in flour, toast briefly and slowly pour in milk. When the béchamel sauce has reached a fairly thick consistency, remove from heat and allow to cool. Separate the egg yolks from the egg whites, stir the yolks into the cooled bechamel sauce, whip the egg whites and a pinch of salt into a firm snow. Now gently mix the béchamel sauce, the fish cubes and the beaten egg white and season with salt, freshly ground pepper and nutmeg. Butter an ovenproof casserole dish well, sprinkle with breadcrumbs and fill with the mixture. Fill a larger roasting pan about halfway with water, place the casserole dish in it and cook in the oven preheated to 180 °C for about 1/2 hour. Serve with green or tomato salad.

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