Fish au Gratin

Norwegian Fish au Gratin Recipe - An Authentic Seafood Delight

Region / culture: Norway | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Fish au Gratin is a classic dish that combines flaked cooked fish with a creamy sauce, topped with breadcrumbs and baked until golden and bubbly. This dish is perfect for a special occasion or a comforting family meal.

History

The origins of Fish au Gratin can be traced back to French cuisine, where gratin dishes are popular for their rich and indulgent flavors. The term "gratin" refers to a dish that is topped with breadcrumbs or cheese and browned in the oven. Fish au Gratin has since become a beloved dish in many countries around the world.

Ingredients

2 tbsp of margarine
3.5 tbsp of flour
2 dcl of full fat milk
salt
freshly ground white pepper
ground nutmeg
5 dcl (2 cups) of flaked cooked fish
2 eggs
1.5 dcl of breadcrumbs
1 tbsp of butter

How to prepare

Preheat the oven to 160°C.
Melt the margarine and add the flour.
Bring the mixture to a boil, whisking continuously until it thickens.
Stir in the fish.
Beat the egg and stir it into the mixture.
Grease a 1 liter ovenproof dish and sprinkle breadcrumbs on the bottom and sides.
Pour the fish mixture into the prepared dish.
Smooth the top, sprinkle breadcrumbs on it, and dot with butter.
Place a cloth towel in the bottom of an oven tray.
Place the dish on the towel.
Add water to the tray, filling it halfway up the sides of the dish.
Bake for 25 minutes.

Variations

Substitute the fish with shrimp or crab for a different flavor.
Add grated cheese to the sauce for a cheesy twist.
Mix in chopped herbs like parsley or dill for added freshness.

Cooking Tips & Tricks

Be sure to flake the cooked fish into bite-sized pieces for a uniform texture in the dish.

- Season the sauce with salt, pepper, and nutmeg to enhance the flavors of the fish.

- Greasing the baking dish and sprinkling breadcrumbs on the bottom and sides helps prevent sticking and adds a crispy texture to the dish.

- Placing the dish in a water bath while baking helps ensure even cooking and prevents the top from drying out.

Serving Suggestions

Serve Fish au Gratin with a side salad or steamed vegetables for a complete and balanced meal.

Cooking Techniques

Baking the Fish au Gratin in a water bath helps ensure even cooking and a creamy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond flour for a gluten-free version of this dish.

- Use gluten-free breadcrumbs for a gluten-free option.

Make Ahead Tips

Prepare the Fish au Gratin up to a day in advance and refrigerate it until ready to bake. This dish also freezes well for longer storage.

Presentation Ideas

Garnish the Fish au Gratin with fresh herbs or lemon wedges for a pop of color and flavor.

Pairing Recommendations

Pair Fish au Gratin with a crisp white wine like Chardonnay or Sauvignon Blanc for a delightful meal.

Storage and Reheating Instructions

Store any leftovers of Fish au Gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Fish au Gratin contains approximately 300 calories.

Carbohydrates

Each serving of Fish au Gratin contains approximately 20 grams of carbohydrates.

Fats

Each serving of Fish au Gratin contains approximately 15 grams of fats.

Proteins

Each serving of Fish au Gratin contains approximately 25 grams of proteins.

Vitamins and minerals

Fish is a good source of vitamins and minerals, including vitamin D, vitamin B12, and omega-3 fatty acids.

Alergens

This recipe contains fish, dairy (milk, butter), eggs, and wheat (flour, breadcrumbs), which may be allergens for some individuals.

Summary

Fish au Gratin is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Fish au Gratin is a delicious and comforting dish that is perfect for a special occasion or a cozy family meal. With a creamy sauce, flaked fish, and crispy breadcrumbs, this dish is sure to be a hit with everyone at the table.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fish au Gratin. It was a rainy day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was a fantastic cook, and I always looked forward to our cooking sessions together.

On that particular day, Margaret handed me a weathered old cookbook that she had inherited from her grandmother. As I flipped through the yellowed pages, my eyes landed on a recipe for Fish au Gratin. The description of the dish sounded absolutely mouth-watering – tender pieces of fish smothered in a creamy cheese sauce and baked until golden and bubbly. I knew I had to try it.

Margaret saw the look of excitement on my face and chuckled. "That recipe has been in my family for generations," she said. "It's a labor of love, but the end result is always worth it."

I was determined to learn how to make Fish au Gratin, and Margaret was more than happy to teach me. We spent the afternoon in her cozy kitchen, chopping vegetables, grating cheese, and preparing the fish. Margaret shared stories of her grandmother, who had learned the recipe from a French chef many years ago.

As we worked, the savory aroma of the dish filled the kitchen, making my stomach growl with anticipation. Finally, we popped the Fish au Gratin into the oven and waited anxiously for it to cook. The smell of melting cheese and roasted fish filled the air, and I knew that this dish would become a favorite in my own kitchen.

When the timer dinged, Margaret and I pulled the bubbling dish out of the oven and marveled at its golden-brown crust. We couldn't wait to dig in. As we sat down to eat, the flavors of the dish exploded in my mouth – the tender fish, the creamy sauce, the tangy cheese – it was a symphony of flavors that danced on my taste buds.

From that day on, Fish au Gratin became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and special occasions. Each time I prepared the dish, I thought of Margaret and her grandmother, and the love and tradition that had been passed down through the generations.

Over the years, I have made some tweaks to the original recipe, adding a dash of lemon zest here, a sprinkle of fresh herbs there. But the essence of the dish – the creamy sauce, the tender fish, the gooey cheese – has remained the same. And every time I take a bite of Fish au Gratin, I am transported back to that rainy day in Margaret's kitchen, learning a recipe that would become a cherished part of my culinary repertoire.

Now, as I pass on the recipe for Fish au Gratin to my own grandchildren, I hope that they will feel the same excitement and joy that I did when I first learned to make it. And I hope that they, too, will create memories in the kitchen that will last a lifetime.