Norwegian Fish Mousse

Dry fish and put through a blender.

Work purée until smooth. Stir in cornstarch, salt, pepper and nutmeg, then gradually add milk and cream.

The mixture should be like a heavy cream.

More seasoning may be added if desired.

Pour mixture into an 8-inch buttered and breaded pudding mold; cover with foil.

Place the mold in a pan with boiling water and cook at 375° for 45 to 60 minutes or until mousse is set.

Add more water to pan as needed. Unmold on a hot platter and garnish with parsley, sauteed mushrooms or shrimp.

Serve with browned butter or a shrimp sauce. Makes 6 servings.