Fish Mould with Tomato Sauce

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Fish Mould with Tomato Sauce
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45 min.
ready in 1 hr 45 min.
Ready in


26 ozs Cod (or redfish fillet)
1 day-old Bread roll
1 cup milk
1 ½ ozs Bacon (streaky, American)
1 onion
3 eggs
1 Tbsp Corn starch
1 pinch salt
1 pinch Nutmeg
butter (for the mould)
breadcrumbs (for the mould)
For the tomato sauce
53 ozs fresh Tomatoes (skinned and deseeded)
1 Tbsp tomato puree
2 Tbsps tomato Ketchup
2 Tbsps olive oil
1 clove garlic cloves
1 small onion
0.333 bunch Fresh herbs (of your choice)
How healthy are the main ingredients?
TomatoKetchupolive oilgarlic cloveonionegg

Preparation steps

Wash the fish, pat dry and dice roughly. Soak the bread roll in half of the milk. Dice the bacon. Peel and finely chop the onion. Fry the diced bacon in a dry frying pan until the fat runs. Add the onion and sweat briefly.
Mince the onion and bacon finely with the fish, using a fine disc of your mincer. Add the eggs, the squeezed out bread roll, the rest of the milk and the cornflour and mix smoothly. Season with salt and nutmeg. Generously butter a mould and sprinkle with breadcrumbs. Put the pudding mixture into the mould and seal well. Put into a pan of hot water (the water should be 3 cm below the rim of the mould lid) and cook over a low heat for about 1 hour. Take the mould out of the water, leave to stand for a few minutes, then turn out onto a platter.
For the sauce, peel and finely chop the onions and garlic. Heat the oil and sweat the onions and garlic until translucent. Stir in the tomato puree, diced tomatoes and approximately 150 ml water. Season with salt and pepper and simmer for 5-10 minutes. Meanwhile wash the herbs, shred a few leaves to garnish and finely chop the rest. Stir the herbs into the sauce, return to the boil and add ketchup to taste.
Spoon the sauce on to the platter around the pudding and serve garnished with herbs.