Norsk Fiskegrateng Fish Au Gratin

Discover the comforting flavors of **Norsk Fiskegrateng Fish Au Gratin**, a classic Norwegian dish that elevates everyday ingredients into a hearty, satisfying casserole. This recipe combines tender flaked white fish, perfectly cooked elbow macaroni, and a rich, velvety béchamel sauce infused with a hint of nutmeg. Lightly whipped egg whites give the gratin a delicate, airy texture, while a golden topping of breadcrumbs and parmesan adds irresistible crunch. Poached fish ensures moist, flavorful bites, and the creamy sauce ties everything together for an elegant yet approachable meal. Served fresh from the oven and optionally garnished with fresh parsley, this dish is perfect for cozy family dinners or as a unique centerpiece for your next gathering. Simple to prepare and bursting with flavor, this traditional Scandinavian comfort food will quickly become a new household favorite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 400 grams white fish fillets (cod or haddock)
• 150 grams elbow macaroni or small pasta
• 500 milliliters whole milk
• 50 grams unsalted butter
• 40 grams all-purpose flour
• 2 eggs, separated
• 0.25 teaspoons nutmeg, freshly grated
• 1 teaspoons salt
• 0.5 teaspoons white pepper
• 60 grams breadcrumbs
• 30 grams parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 200°C (390°F). Lightly grease a baking dish or casserole.

Step 2

Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

While the pasta cooks, poach the fish. Place the fish fillets in a saucepan and cover with water. Add a pinch of salt, and bring to a simmer over medium heat. Cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes. Remove the fish, flake it into bite-sized pieces, and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.

Step 5

Gradually add the milk to the roux, whisking constantly, to create a smooth béchamel sauce. Cook for 5-7 minutes until thickened.

Step 6

Season the béchamel with nutmeg, salt, and white pepper. Remove from heat and let it cool slightly.

Step 7

In a small bowl, beat the egg yolks and then slowly whisk them into the slightly cooled béchamel. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the sauce.

Step 8

In a large mixing bowl, combine the cooked macaroni, flaked fish, and the béchamel sauce. Mix gently to combine.

Step 9

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Step 10

In a small bowl, combine the breadcrumbs and parmesan cheese. Sprinkle this mixture evenly over the top of the gratin.

Step 11

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crispy.

Step 12

Remove from the oven and let it cool for 5 minutes. Optionally, garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	1326.8 grams (1326.8g)

Amount per serving	% Daily Value*
Calories	2108

Total Fat 77.50g	99%
Saturated Fat 42.40g	212%
Polyunsaturated Fat 0.60g
Cholesterol 375mg	125%
Sodium 4378mg	190%
Total Carbohydrate 216.30g	79%
Dietary Fiber 8.70g	31%
Total Sugars 33.80g
Protein 142.10g	284%

Vitamin D 387IU	1935%
Calcium 1109mg	85%
Iron 9mg	49%
Potassium 2852mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 26.7%

Carbs: 40.6%