Remove the bones from a large cooked fish and chop to a fine mince. Mix with eggs, cream, 1 tablespoonful of butter, season with salt, black pepper and paprica. Beat well together with some bread-crumbs.
Fill a mold with the pudding and let steam one hour.
Then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.