Nordic · 50 min · serves 4

Norwegian Fish Gratin (Fiskegrateng)

Kept by The Bhook kitchen

Ingredients

• 400 g white fish fillet (cod or pollock)
• 200 g macaroni (uncooked)
• 1 onion
• 3 tbsp butter
• 4 tbsp plain flour
• 500 ml milk
• 3 eggs
• 1 tsp salt
• 0.5 tsp ground white pepper
• 40 g breadcrumbs
• 1 tbsp butter (for topping)

Method

1. Set oven to 200°C. Grease a medium baking dish.
2. Boil macaroni in salted water until just cooked, then drain. The pasta looks plump but still holds its shape.
3. Poach fish in simmering salted water for 7-8 min, until it flakes easily. Drain and break into large flakes.
4. Finely chop the onion and sauté in 3 tbsp butter in a medium saucepan until translucent.
5. Stir in flour and cook for 1 min, then whisk in milk gradually to make a smooth white sauce. Simmer, stirring, until thick enough to coat a spoon.
6. Take sauce off heat. Let it cool for 5 min, then whisk in salt, pepper, and egg yolks (save whites).
7. Whip egg whites to soft peaks. Mix macaroni and fish into the sauce, then gently fold in egg whites.
8. Pour mix into the baking dish. Sprinkle with breadcrumbs and dot with 1 tbsp butter.
9. Bake 25-30 min, until the top is golden and a knife in the center comes out clean.

Don’t overcook the pasta. If it’s too soft, the gratin turns mushy.