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Fiskegrateng
Sørlandet · Southern Coast

Fiskegrateng

A comforting baked gratin of flaked fish and macaroni in béchamel, with a golden breadcrumb crust.

1 hrEasy
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Cultural Context & History

The weeknight hero of coastal kitchens, fish gratin stretches a modest fillet with pasta and a cheesy white sauce. It is the taste of a thousand school-day dinners.

Ingredients

  • 400 g boiled cod, flaked98 kcal · 0 g protein · 0.1 g fat · 10.2 g carbs per 100 g
  • 100 g macaroni, cooked357 kcal · 12.5 g protein · 1.8 g fat · 73.2 g carbs per 100 g
  • For the white sauce: 2 tbsp butter, 2 tbsp flour, 300 ml milk
  • 2 eggs, separated571 kcal · 3.6 g protein · 35.7 g fat · 57.1 g carbs per 100 g
  • 1/2 tsp nutmeg884 kcal · 0 g protein · 100 g fat · 0 g carbs per 100 g
  • 4 tbsp breadcrumbs0 kcal · 0 g fat per 100 g
  • Boiled potatoes and grated carrots, to serve

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Balloon whiskKeeps the white sauce smooth and lump free.
  • Gratin dishShallow and wide for the crispest breadcrumb crust.
  • Flexible spatulaFolds the whipped whites through without knocking out the air.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 1

    Melt the butter, whisk in the flour, then pour in the milk to make a thick white sauce. Simmer for 5 minutes and set aside to cool slightly.

  2. 2

    Stir the egg yolks, flaked cod, cooked macaroni and nutmeg into the sauce, and season well with salt.

  3. 3

    Whip the egg whites to stiff peaks and fold them gently through the mixture to lighten it.

  4. 4

    Spoon into a greased baking dish and scatter the breadcrumbs over the top.

  5. 5

    Bake at 200°C for 35–40 minutes until golden and set, and serve with boiled potatoes and grated carrots.

Chef's Tip

Whip and fold the egg whites at the last moment — it's their air that gives fiskegrateng its soft, almost soufflé-like set, and an early assembly lets them deflate.

Chef's Tip

Taste and season the mixture before the whites go in; once they are folded through it is hard to salt without knocking out the lift.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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