Seafoam PuddingRecipe

This briny pudding will really get you into the maritime mindset!

• 1 cupFlounder fillets, diced
• 1 cupMidnight Carp fillets, diced
• 2 TblsSquid Ink
• 1 cupHeavy Cream
• 1/2 cupWhole Milk
• 1/4 cupGrated Parmesan Cheese
• 3Large Eggs
• 2 TblsUnsalted Butter
• 1 TblAll-Purpose Flour
• Salt and Pepper to Taste
• Additional Squid Ink for Drizzling
• Lemon Wedges

1. Prepare the Fish:Start by cleaning and filleting both the flounder and midnight carp. Remove any bones and skin, then dice them into small, bite-sized pieces.

1. Make the Squid Ink Sauce:In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 1-2 minutes until it forms a smooth paste (a roux).
2. Slowly pour in the heavy cream and whole milk while continuing to whisk. Cook the Mixture for another 3-4 minutes, or unit it thickens slightly.
3. Stir in the squid ink and grated Parmesan cheese, whisking until the cheese has fully melted and the sauce is smooth.
4. Season the sauce with salf and pepper to taste, then remove it from the heat.

1. Combine Fish and Sauce:Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, gently fold the diced flounder and midnight carp into the squid ink sauce until they are well-coated.

1. Prepare the Pudding:In a separate bowl, whisk the eggs until they are well-beaten.
2. Gradually add the beaten eggs into the fish and sauce mixture, stirring gently to combine.

1. Bake the Pudding:Grease a baking dish or individual ramekins with butter or cooking spray.
2. Pour the seafoam pudding mixture into the prepared dish(es).
3. Place the dish(es) in the preheated oven and bake for 25-30 minutes, or until the pudding has set and the top is golden brown.

1. Serve:Once the seaform pudding is done, remove it from the oven and let it cool for a few minutes before serving.
2. Optionally, drizzle a little extra squid ink on top for a dramatic presentation.
3. Garnish with fresh parsley and serve the seafoam pudding with lemon wedges on the side.