Name: Fish Pudding with Sweet Potato and Sugar Snap Peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Norwegian
Ingredients: 1 pcs sweet potato; 0.5 pcs lemon juice; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp pepper; 1.5 dl plain yogurt; 1 tbsp mustard; 1.5 tsp dried thyme; 0.25 package sugar snap pea; 500 g fish pudding; 2 tbsp margarine

UntrainedChef

Tips from the kitchen

Cut the sweet potato wedges thick, at least 2 cm. Thin pieces dry out before they colour properly, and you want some softness in the middle.
The fish pudding slices need to be dry on the surface before they go into the pan. Pat them with a paper towel. Wet slices steam instead of fry and you lose the crust.
Don't move the fish pudding around once it's in the pan. Let it sit undisturbed for 3-4 minutes per side. You'll know it's ready to flip when it releases easily from the pan without sticking.
Make the dressing first, before you start anything else. It gets better as it sits, and the thyme needs a few minutes to soften into the yogurt.

Ways to vary it

The sugar snap peas are served raw here, sliced thin. If you'd rather have them cooked, toss them into the oven for the last 5 minutes of the sweet potato's roasting time.
Swap the mustard in the dressing for a teaspoon of horseradish if you have it. Goes well with fish pudding specifically.
If you want more green on the plate, a handful of fresh spinach or some sliced cucumber alongside the snap peas works well without changing the character of the dish.

Storage & leftovers

Leftovers keep fine in the fridge for up to 2 days. The sweet potato and fish pudding reheat well in a dry pan over medium heat, but the dressing should stay cold and be added fresh. Freezing is not worth it here, the fish pudding goes rubbery and the sweet potato turns watery.