Norsk Fiskegrateng Fish Au Gratin
Discover the comforting flavors of **Norsk Fiskegrateng Fish Au Gratin**, a classic Norwegian dish that elevates everyday ingredients into a hearty, satisfying casserole. This recipe combines tender flaked white fish, perfectly cooked elbow macaroni, and a rich, velvety béchamel sauce infused with a hint of nutmeg. Lightly whipped egg whites give the gratin a delicate, airy texture, while a golden topping of breadcrumbs and parmesan adds irresistible crunch. Poached fish ensures moist, flavorful bites, and the creamy sauce ties everything together for an elegant yet approachable meal. Served fresh from the oven and optionally garnished with fresh parsley, this dish is perfect for cozy family dinners or as a unique centerpiece for your next gathering. Simple to prepare and bursting with flavor, this traditional Scandinavian comfort food will quickly become a new household favorite.
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Recipe Information
Ingredients
- 400 grams white fish fillets (cod or haddock)
- 150 grams elbow macaroni or small pasta
- 500 milliliters whole milk
- 50 grams unsalted butter
- 40 grams all-purpose flour
- 2 eggs, separated
- 0.25 teaspoons nutmeg, freshly grated
- 1 teaspoons salt
- 0.5 teaspoons white pepper
- 60 grams breadcrumbs
- 30 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (390°F). Lightly grease a baking dish or casserole.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, poach the fish. Place the fish fillets in a saucepan and cover with water. Add a pinch of salt, and bring to a simmer over medium heat. Cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes. Remove the fish, flake it into bite-sized pieces, and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Gradually add the milk to the roux, whisking constantly, to create a smooth béchamel sauce. Cook for 5-7 minutes until thickened.
Season the béchamel with nutmeg, salt, and white pepper. Remove from heat and let it cool slightly.
In a small bowl, beat the egg yolks and then slowly whisk them into the slightly cooled béchamel. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the sauce.
In a large mixing bowl, combine the cooked macaroni, flaked fish, and the béchamel sauce. Mix gently to combine.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
In a small bowl, combine the breadcrumbs and parmesan cheese. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes. Optionally, garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
