👨‍🍳 Instructions

1. 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.

   💡 Tip: Do not overcook the fish, as it will cook further in the oven.
2. 2

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

   💡 Tip: Rinsing the cooked macaroni briefly under cold water can prevent it from sticking.
3. 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. 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.

   💡 Tip: Whisking continuously is key to a smooth sauce.
5. 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.

   💡 Tip: Ensure the sauce has cooled slightly before adding egg yolks to prevent scrambling.
6. 6

   In a separate bowl, whip the egg whites until stiff peaks form.

   💡 Tip: Ensure the bowl and whisk are clean and dry for best results.
7. 7

   Gently fold the flaked fish and cooked macaroni into the béchamel sauce. Then, carefully fold in the whipped egg whites until just combined.

   💡 Tip: Be gentle when folding to keep the mixture light and airy.
8. 8

   Preheat your oven to 180°C (350°F). Grease an ovenproof dish.

9. 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. 10

    Bake for 30-40 minutes, or until the topping is golden brown and the gratin is heated through.

11. 11

    Let the gratin rest for a few minutes before serving. Serve hot, often with boiled potatoes and a side salad.

    💡 Tip: This dish is best enjoyed fresh from the oven.