Norwegian-Style Fish Gratin
A delicate Norwegian gratin of white fish and pasta in a light, fluffy white sauce under a golden, crispy crust.
Ingredients
- white fish fillet600 g
- pasta300 g
- milk500 ml
- butter50 g
- wheat flour50 g
- eggs3 pcs
- breadcrumbs70 g
- water1000 ml
- salt1 to taste
- white pepper1 to taste
- ground nutmeg1 pinch
Instructions
Preheat the oven to 180°C. Grease a baking dish with some of the butter.
Cook the pasta in 1000 ml of lightly salted water until al dente, about 7–8 minutes, then drain well.
Cut the white fish fillet into small pieces. Melt the remaining butter in a saucepan, stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, whisking continuously, until you have a thick, smooth sauce; simmer for 3–4 minutes.
Remove the sauce from the heat and let it cool for 5 minutes. Stir in the egg yolks, salt, white pepper, and ground nutmeg.
Add the pieces of fish and the drained pasta to the sauce. Whisk the egg whites to stiff peaks and gently fold them into the mixture to keep it light and airy.
Transfer the mixture to the baking dish, smooth the top, and sprinkle evenly with breadcrumbs. Bake in the middle of the oven for 35–40 minutes, until the gratin is golden brown and set in the center.
Let the dish rest for 5 minutes after baking, then serve hot.
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