feb 10 2010

Fish au gratin

Published by at 00:48 under Ukategorisert

Fish au gratin, macaroni and fish casserole or fiskegrateng as we call it in Norway, is not a beautiful dish. But it’s tasty, and comforting. Norway has a long coast line and fishing has always been an important part of our culture. Fish au gratin is a convenient dish for utilizing left over fish and feeding lots of people. I guess it’s some kind of national dish. I’ve never tried my hands at making this dish before but there are lots of recipes out there. I borrowed some measurements from Grass Onion since I liked her «secret» ingredient – ketchup! (I guess it’s not so secret anymore). Most kids slather their fiskegrateng with ketchup and I did too – and still do, because it just compliments and balances the rich flavour of the dish really well !
I’ll give you the recipe and how I did it in english:

The grandmother of Grass Onions’  fiskegrateng

4 servings

Ingredients (metric)

  • 5 dl milk
  • 100 g flour
  • 400 grams cooked, cleansed fish, I started with 600 grams of raw cod that I simmered in salted water for 10 minutes.
  • 1 big onion
  • 1 ts salt
  • 1 ts curry powder
  • 1 ts ground black pepper
  • 1/4 ts nutmeg
  • 4 eggs
  • 100 grams macaroni (I used whole grain macaroni)
  • 3 tb ketchup, tomato purée or tomato sauce
  • grated cheese
  • breadcrumbs

I started with cooking the cod in salted water until it just started to flake. I also started heating up water for the macaroni. While the fish cooked I made a white, thick sauce from mixing the flour and milk in a casserole, stirring continuously. I got a thick, almoust doughy paste, which is what you want, since the eggs and fish bring moisture when you add them later. I seasoned the sauce,added the onion and fish when it was ready. Then I separated the yolks from the whites, and started beating the whites into a stiff foam. When the sauce had cooled down a bit I added the yolks, then I cut the whites carefully into the sauce carefully. When the macaronis had cooked almost  al dente (in salted water) I mixed them with some tomato purée and ketchup. Then I buttered an ovenproof pan, and layered the fiskegrateng like this: First half the fish sauce, then the macaroni, then the other half of the fish mix. Then I sprinkled the top with grated cheese and breadcrumbs. The cooking time says 1 hour, but mine turned out great with only 1/2 – 3/4 hours cooking time. It depends on how much it will rise in your oven. The top got a bit too dark for my taste, so I covered it with a sheet of aluminmum foil about halfway into the cooking time. I served it with råkostsalat – simply grated carrots and a green apple plus some lemon juice.

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