Fish gratin is a dish that just screams comfort food to me. Pasta, bechamel sauce, crunchy topping, where can you go wrong? Traditionally it was a nice way to use up some leftover fish, but these days many make it as a stand alone dish in it’s own glory.
It’s particularly popular with families as a easy way to get kids (And other picky eaters too!) to eat fish!
Fiskegrateng - Norwegian Fish Gratin
- 400 grams / 14 ounces poached cod (Or other white fish)
- 2 dl / 7 oz macaroni.
- Béchamel sauce:
- 3 tablespoons butter.
- 5 tablespoons all purpose flour.
- 4 dl / 13.5 oz milk.
- 1 teaspoon salt.
- ½ teaspoon ground nutmeg.
- 2 dl / 7 oz grated cheese
- 3 eggs.
- 1 dl / 3.3 oz crispy bread crumbs
- Preheat oven to 200 °C / 390 °F. This recipe is great for using fish leftovers. But if you need it you can also just poach the fish beforehand. Boil macaroni according to the instructions on the box and drain.
- Melt the butter in a pot and stir in the flour little by little. Then add the milk while stirring continuously so it becomes a smooth sauce with no flour lumps. Add in salt and nutmeg, and the eggs one at a time. As the last step for the sauce stir in the cheese, but save a little to add to the top of the dish.
- If necessary, remove skin and bones from the fish and split it into smaller pieces. Stir the fish and macaroni into the sauce. Pour the mixture into a greased bakeware dish. Pour the breadcrumbs and remaining cheese over the mix.
- Cook in oven for approximately 30 minutes.
- Serve with boiled potatoes, grated carrots, and melted butter.
For a bit healthier option you can replace the macaroni with whole grain macaroni/pasta.
You can also use more than one type of fish in the gratin if you'd like. You do not have to stick with white fish either, red fish like salmon or trout also works great!
If you try this dish I would love to hear what you thought!
We made it with haddock not cod.
Sounds good Chris! Any white fish works well in fiskegrateng, it’s not uncommon to put some red fish like salmon in it either.