Norsk Fiskegrateng (Fish Au Gratin)

Norsk Fiskegrateng (Fish Au Gratin) created by kymgerberich

This is a very good way to get your serving of that important fish. I use Cod for this recipe, but any white, firm fish will do. The recipe comes from a book entitled "Trolldom in the Kitchen".

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Flake the poached fish into a well greased baking dish.
  • In a small saucepan, melt margarine, and add 1/2 cup flour.
  • Gradually add the milk, salt, pepper and the beaten eggs.
  • Beat thoroughly until smooth and lump-free.
  • Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese.
  • Bake at 175°C (350°F) for 45 minutes.
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RECIPE MADE WITH LOVE BY

@silly sally
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@silly sally
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"This is a very good way to get your serving of that important fish. I use Cod for this recipe, but any white, firm fish will do. The recipe comes from a book entitled "Trolldom in the Kitchen"."
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  1. lynnsheldrake
    My mom is Norwegian. We poach the fish, make the cream sauce and add a pinch of nutmeg, add the egg yolks to a cooled cream sauce. Add the fish to the egg yolks and sauce, beat the egg whites and fold in together with fish and sauce. Sprinkle with bread crumbs. Serve with melted butter and potatoes and carrots, . My favourite meal for sure!
    Reply
  2. Alan S.
    I first tried this in 1992. A Norwegian lady made this, except she used canned salmon (or tuna, depending on what she had in her cupboard). She also used crumbled up saltines instead of buttered bread crumbs. It was an economical way to feed her 5 kids. It was very good! I didn't like salmon before I tried it in this.
    Reply
  3. Colorado Lauralee
    I nearly added onions to this recipe..... almost everything I make has onions and or garlic. My DH asked to have this again, I also liked it alot. Thanks for the nice fish recipe. Lauralee
    Reply
  4. Docs Mom
    I thought this was very yummy. I used 1 lb. of ling cod and used the suggestion of another reviewer and topped it with panko and Asiago cheese. Don’t forget to serve with a wedge of lemon. Comfort food to the max!
    Reply
  5. twissis
    I got the WOW factor a lot sooner than I expected ... overnight! Leftovers were stored covered in plastic wrap. Tonite the too crispy top was perfect & a light sprinkle of seasoning salt + generous squirts lemon juice from 1 of those plastic squeeze bottles put this way over the top. I knew in my heart it was a winner & can't wait for my dinner party! You're my hero!
    Reply
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