Wenche’s classic fish gratin

The homemade fish gratin takes a little time to prepare, but it’s really good.

Fish gratin for 4 people

  • About. 4 dl boiled fish without skin or bones (possibly approx. 500 g raw fish without skin or bones, see tips)
  • 1 dl uncooked macaroni
  • 1 shallot

Gratinated sauce:

  • 2 tablespoons of butter
  • 3 tablespoons wheat flour
  • About. 3 dl of milk
  • 1 teaspoon of salt
  • 1 cream of white pepper
  • 1 grated nutmeg cream
  • 3 eggs
  • Ironing

This is what you do:

Preheat oven to 200 degrees. Steam the fish in a pan in a little lightly salted water for 3-4 minutes. The power of fish can replace some of the milk in the sauce. Boil macaroni and finely chopped shallots according to package directions. Pour boiling water.

Melt the butter, incorporate the flour and dilute with the milk. Bring the sauce to a boil while stirring. Season with salt and spices. Cool the sauce a little and stir in the egg yolks, fish and macaroni. Whip the egg whites until stiff and gently fold them into the gratin sauce. Fill the gratin in a well-greased form. Sprinkle on the ironing board. Bake the gratin on the bottom rack in the oven at 200 degrees for 40 to 50 minutes. The fish gratin must be completely solidified.

Serve with boiled potatoes, eggs and dill butter (or just melted butter) and grated raw apples and carrots and a vinaigrette of squeezed lemon juice and a little sugar.

Tips: Fish gratin can also be made from raw fish, then add 1 tablespoon of additional flour to the sauce and fry the fish gratin for 6-8 minutes more. Raw fish is added directly to the white sauce.

Raw food with apple and carrots

Peel a squash, grate it and squeeze out the juice. Feel free to grate some apples as well. Squeeze lemon juice and season with sugar and mix it with raw food.

Egg and dill butter

Boil the eggs, peel them and chop finely. Melt the butter, add the finely chopped dill and the finely chopped egg.

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