Fish pudding with sweet potatoes

I made this recipe for the first time when I moved into a new house and wanted to cook something that looked good on the table but was also suitable for an everyday meal. I had some white fish fillets in the freezer with quite a few bones, so I adapted my method along the way. The sweet potatoes were already in the pantry, I bought the celery for its freshness, and the rest of the ingredients are ones I always have on hand.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 20 minutes
Cooking/baking time: 30-40 minutes
Servings: 4-6
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner, including for a special occasion

Ingredients

1 kg fish fillets (any white fish, even with bones)
2 large sweet potatoes
1 celery stalk
1 garlic clove
200 ml sour cream
2 eggs
175 g grated cheese
Himalayan pink salt (or any salt you have)
1 teaspoon harissa
100 g butter

Preparation Method

1. Clean and rinse the fish fillets. If you find large bones, try to remove as many as you can, but don’t insist if they don’t all come out. Pat the fish dry with a paper towel.

2. Heat half of the butter in a large skillet and lightly brown the fillets on both sides, just enough to get some color. Do not cook them completely. Once they start to soften a bit, set them aside to cool.

3. While the fish cools, bring a pot of salted water to a boil. Peel the sweet potatoes and slice them into rounds that are not too thick (about 5-7 mm). Boil the rounds in salted water until they soften slightly, but not completely. Do not let them break apart. Drain the sweet potatoes well in a colander.

4. Remove the skin from the fish, if necessary, then break the fillets into smaller pieces. Check again for bones and remove any that are easily visible.

5. Add the other half of the butter to the skillet and sauté the chopped celery stalk along with the minced garlic. Cook on low heat until the celery softens slightly, then add harissa and Himalayan salt to taste. Optionally, you can add a little water if it starts to stick.

6. Prepare a heatproof dish (like a Pyrex). Grease it with a little butter or oil. Place the first layer of sweet potatoes, arranging the rounds to cover the bottom of the dish.

7. Sprinkle a layer of grated cheese over the sweet potatoes.

8. Add the browned fish pieces on top of the cheese layer.

9. Place a second layer of sliced sweet potatoes on top.

10. Spread the sautéed celery and garlic mixture with harissa over the layer of sweet potatoes.

11. In a bowl, beat the two eggs well with the sour cream. Pour this mixture evenly over everything, so it seeps between the layers.

12. Sprinkle the remaining grated cheese on top.

13. Place the dish in the preheated oven at 180 degrees Celsius for 30-40 minutes, or until the top is golden brown and the sweet potatoes have nicely browned.

14. Remove the dish from the oven and let it cool for 10 minutes before slicing. Do not cut immediately, as the layers settle better after it cools slightly.

Why I Make This Recipe Often

I love that it’s a complete meal, with enough texture from the sweet potatoes and a fresh taste from the celery. The recipe is perfect for leftover fish, is not picky about the type of fish used, and works well for a family lunch. It can be easily adapted after you make it once.

Tips and Variations

Tips

- If you have boneless fish, the process goes faster.
- For a more intense flavor, use a more mature cheese or even a bit of cheddar.
- Sweet potatoes should be boiled just until slightly soft; otherwise, they will crumble during assembly.
- Full-fat sour cream gives a creamier consistency to the sauce.

Substitutions

- Instead of white fish, you can also use salmon or trout fillets if you prefer.
- Sweet potatoes can be replaced with regular potatoes, although the taste will be different.
- If you don’t have harissa, you can use a pinch of hot or sweet paprika, to taste.

Variations

- You can add a few thin slices of zucchini or carrot rounds between the layers.
- A thin layer of blanched spinach fits well, especially if you want more greens.
- For a crunchier topping, add 2-3 tablespoons of breadcrumbs under the last layer of cheese.

Serving Ideas

We enjoyed the pudding alongside a simple salad with avocado, radicchio, lemon, and celery. It also pairs well with a green leaf salad or, if you want something tangy, a cucumber salad with yogurt.

Frequently Asked Questions

1. Can I use frozen fish?
Yes, but make sure to fully thaw it and pat it dry before browning.

2. Do I have to use sweet potatoes?
No, you can also use regular potatoes, but the final taste will be more neutral.

3. What can I substitute for harissa if I can’t find it?
The simplest option is to use a bit of hot or smoked paprika, to taste.

4. What type of sour cream should I choose?
Ideally, use cooking sour cream or one fermented with at least 20% fat.

5. Can I prepare everything in advance?
Yes, you can assemble the dish a few hours ahead and keep it in the fridge until you bake it.

Nutritional Values

On average, a medium serving has about 350-400 kcal, with approximately 20 g of protein, 18 g of fat, and 28 g of carbohydrates. Values vary depending on the type of fish and sour cream used. It’s a recipe with a good amount of protein, complex carbohydrates, and fats, suitable for a main meal.

Storage and Reheating

The pudding can be stored in the refrigerator, covered, for up to 2 days. Reheat portions in the oven or microwave. If it sits too long, the sweet potatoes may become soft, and the layers may lose their firmness, so it’s best enjoyed fresh.

 Ingredients: I used: 1 kg fish fillet (any white fish) 2 sweet potatoes celery (Apio) 1 clove of garlic 200 ml sour cream 2 eggs 175 gr grated cheese pink Himalayan salt 1 teaspoon harissa 100 gr butter

 Tags:  pudding