👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.

   💡 プロのコツ: Ensure the baking dish is evenly greased to prevent sticking.
2. 2

   Cook macaroni according to package directions until al dente. Drain and set aside.

3. 3

   Gently simmer the fish in lightly salted water for 5-10 minutes until flaky. Drain, reserving about 1 cup of the poaching liquid. Break the fish into bite-sized pieces.

4. 4

   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux.

5. 5

   Gradually whisk in the milk and reserved poaching liquid until smooth. Bring to a boil, stirring constantly, until thickened. Stir in salt, pepper, and nutmeg.

   💡 プロのコツ: Whisk continuously to prevent lumps.
6. 6

   Separate the eggs. Whisk the egg yolks into the warm sauce. In a separate bowl, beat the egg whites until stiff peaks form.

   💡 プロのコツ: Ensure the sauce has cooled slightly before adding yolks to prevent scrambling.
7. 7

   Gently fold the cooked macaroni and flaked fish into the sauce. Then, carefully fold in the beaten egg whites until just combined. Be careful not to overmix.

   💡 プロのコツ: Folding in the egg whites will make the gratin lighter and fluffier.
8. 8

   Pour the mixture into the prepared baking dish and sprinkle evenly with breadcrumbs or crushed crackers.

   💡 プロのコツ: For extra crispiness, you can dot the breadcrumbs with a little extra melted butter.
9. 9

   Bake for 40 minutes, or until golden brown and set.

10. 10

    Let stand for a few minutes before serving. Serve hot.

    💡 プロのコツ: Fiskegrateng is often served with boiled potatoes, steamed vegetables, and a dollop of melted butter.