Fiskegrateng

Name: Fiskegrateng (Norwegian fish gratin)
Yield: Serves Four
Cuisine: Norway
Ingredients: margarine; macaroni, cooked, 1 cup; breadcrumbs; a pinch of pepper; a pinch of mixed herbs; grated cheese, mature Cheddar or Gouda, 1 cup; grated cheese, mature Cheddar or Gouda, 1 cup; grated cheese, mature Cheddar or Gouda, 1 cup; eggs, 3, separated; fish stock or milk, ¼ litre (½ pint); fish stock or milk, ¼ litre (½ pint); flour, 2 tbs; butter, 40 g (1½ oz); poached, bone-free fish, such as cod or haddock, ½ kg (1 lb); poached, bone-free fish, such as cod or haddock, ½ kg (1 lb); poached, bone-free fish, such as cod or haddock, ½ kg (1 lb)

Norwegian fish gratin

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Here is one of those simple, family favourites, quite devoid of exotic ingredients and enjoyed by everybody. Marjory Bogstad, who left Scotland for Norway in 1945, has lived in many parts of the country. She acquired this recipe from a Norwegian lady who lived near Tromsø and who was a very good and economical cook.

Ingredients

poached, bone-free fish, such as cod or haddock, ½ kg (1 lb)
butter,

Europe
Norway
Fish course
Pescatarian
Nordic

Method

Grease a Pyrex dish well. Make a fairly thick white sauce with the butter, flour and stock or milk, and let it simmer for 2 minutes. Remove it from the heat and add the yolks of the eggs, most of the grated cheese, the pepper, herbs and macaroni. Then mix in the flaked fish and fold in the whites of the eggs, beaten stiff.

Put this whole mixture in the Pyrex dish and sprinkle it with th