Fiskegrateng
A comforting baked gratin of flaked fish and macaroni in béchamel, with a golden breadcrumb crust.
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, flaked
- 100 g macaroni, cooked
- For the white sauce: 2 tbsp butter, 2 tbsp flour, 300 ml milk
- 2 eggs, separated
- 1/2 tsp nutmeg
- 4 tbsp breadcrumbs
- Boiled potatoes and grated carrots, to serve
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.
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Step-by-Step Instructions
- 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
Stir the egg yolks, flaked cod, cooked macaroni and nutmeg into the sauce, and season well with salt.
- 3
Whip the egg whites to stiff peaks and fold them gently through the mixture to lighten it.
- 4
Spoon into a greased baking dish and scatter the breadcrumbs over the top.
- 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.
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