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Norwegian Fish Gratin with Macaroni
Fiskegrateng med Makaroni
A hearty and comforting baked dish featuring flaky white fish, a creamy béchamel sauce, and macaroni, topped with a golden crust. It's a classic way to enjoy fish in Norway, often served as a main course.
🧂 Składniki
- 600 g White Fish Fillets(e.g., cod, haddock; poached and flaked)
- 200 g Macaroni(cooked according to package directions)
- 50 g Butter
- 4 tbsp All-purpose Flour
- 5 dl Milk
- 3 large Egg Yolks
- 2 large Egg Whites(whipped to stiff peaks)
- 0.5 tsp Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp White Pepper(or to taste)
- 0.5 cup Breadcrumbs(for topping)
- 1 tbsp Butter(for topping)
👨🍳 Instrukcje
- 1
Poach the white fish fillets in lightly salted water until just cooked through. Drain, let cool slightly, and flake into bite-sized pieces, removing any bones.
💡 Wskazówki profesjonalistów: Do not overcook the fish, as it will cook further in the oven. - 2
Cook the macaroni according to package directions until al dente. Drain well and set aside.
💡 Wskazówki profesjonalistów: Rinsing the cooked macaroni briefly under cold water can prevent it from sticking. - 3
Prepare the béchamel sauce: In a saucepan, melt 50g of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 4
Gradually whisk in the milk until the sauce is smooth and lump-free. Bring to a gentle simmer, stirring constantly, until thickened. Cook for about 5 minutes.
💡 Wskazówki profesjonalistów: Whisking continuously is key to a smooth sauce. - 5
Remove the sauce from the heat. Whisk in the egg yolks one at a time until fully incorporated. Stir in the grated nutmeg, salt, and white pepper.
💡 Wskazówki profesjonalistów: Ensure the sauce has cooled slightly before adding egg yolks to prevent scrambling. - 6
In a separate bowl, whip the egg whites until stiff peaks form.
💡 Wskazówki profesjonalistów: Ensure the bowl and whisk are clean and dry for best results. - 7
Gently fold the flaked fish and cooked macaroni into the béchamel sauce. Then, carefully fold in the whipped egg whites until just combined.
💡 Wskazówki profesjonalistów: Be gentle when folding to keep the mixture light and airy. - 8
Preheat your oven to 180°C (350°F). Grease an ovenproof dish.
- 9
Pour the fish and macaroni mixture into the prepared dish. Sprinkle the top evenly with breadcrumbs and dot with the remaining 1 tbsp of butter.
- 10
Bake for 30-40 minutes, or until the topping is golden brown and the gratin is heated through.
- 11
Let the gratin rest for a few minutes before serving. Serve hot, often with boiled potatoes and a side salad.
💡 Wskazówki profesjonalistów: This dish is best enjoyed fresh from the oven.
💡 Wskazówki profesjonalistów
- ✓Any firm white fish can be used, including leftover cooked fish.
- ✓For a richer flavor, you can add a pinch of cayenne pepper to the sauce.
- ✓Ensure the béchamel sauce is not too thick before folding in the egg whites.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Replace half of the macaroni with cooked vegetables like peas or finely chopped carrots.
- Add a tablespoon of chopped fresh parsley or chives to the sauce.
- For a cheesy gratin, stir in 50g of grated cheese (like Gruyère or Parmesan) into the béchamel sauce.