Nostril to Caudal: Fish Kidney Black Pudding Recipe

Serving size

4

Time to make

45 minutes

Ingredients

3 oz. fish kidney or blood from fresh-caught fish, though any animal blood will work (Josh warns against tuna, which can be very strong)
3 shallots for a sweet flavour (or onion for savory)
25 oz. butter
Salt and pepper
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves (allspice is a great alternative)
5 oz. thick cream
2 oz. Ghee

Also works with

Fish blood, mammal blood

How to make it

1
  1. Sweat shallots with butter in a skillet and add spices when they’re soft. Cook until fragrant. Let cool and add cream.
  2. Scrape kidneys out of fresh fish with a spoon. If any of the membrane is left from the air bladder, simply pick it out. Stir in kidney/blood and breadcrumbs.
  3. Spoon into a square of cling wrap and tightly roll into a sausage shape.
  4. Boil water and reduce heat to 185 degrees F, then place the sausage in the water and poach for 25 minutes or until cooked.
  5. Once firm to the touch, plunge the roll into an ice bath. Once it’s cool, carefully remove the pudding from the casing and cut into 1-inch-thick slices.
  6. Fry the slices in ghee, flipping to cook both sides.

Serving size

4

Time to make

45 minutes

Ingredients

3 oz. fish kidney or blood from fresh-caught fish, though any animal blood will work (Josh warns against tuna, which can be very strong)
3 shallots for a sweet flavour (or onion for savory)
25 oz. butter
Salt and pepper
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves (allspice is a great alternative)
5 oz. thick cream
2 oz. Ghee

Also works with

Fish blood, mammal blood

Special equipment

Cling wrap