Fish gratin (Fiskgratäng)

Comfort food, Scandinavian style. Often served as a centrepiece to a Scandinavian dinner (their equivalent of a roast then?)



  1. Boil the potatoes until soft. Mash together with the butter, oil and egg yolks until completely smooth. Season, adding the mustard and a bit of nutmeg. Set aside.
  2. Preheat the oven to 180°C/gas 4.
  3. Put the fish in an ovenproof dish and cover with foil. Bake for 10-12 minutes (it’s better to undercook slightly rather than overcook).
  4. For the sauce, cook the asparagus for
    1 minute then cool in cold water. Set aside. Melt the butter in a pan, add the flour and whisk in. Over heat, add the wine and start adding the fish stock bit by bit. Keep whisking and adding stock until you have a nice thick sauce. Add the cream, turn off the heat, season and add lemon juice, if needed. Add the egg yolk and stir in.
  5. Cut the asparagus into bite-sized pieces and add to the sauce.
  6. Remove the cooked fish from the oven and drain off excess water. Pour the sauce over the fish.
  7. Spoon the potato into a piping bag and pipe around the edges of the dish, leaving the middle open.
  8. Pop the dish back in the oven on a high heat or grill to colour the potato. Add the peeled prawns, then the whole prawns, and bake for 2 more minutes. Garnish with dill and serve immediately.

Serves 4

What you need:

4 haddock fillets (or other white fish fillets), approx. 650-700g

For the mash

  • 800g floury potatoes, peeled and cut
    into small pieces
  • 50g butter
  • 3 tbsp vegetable oil
  • 2 egg yolks
  • ¼ tsp sweet mustard
  • Nutmeg

For the sauce

  • 100g green asparagus
  • 25g butter
  • 25g plain flour
  • 100ml white wine
  • 400-500ml fish stock
  • 100ml double cream
  • Freshly squeezed lemon juice (optional)
  • 1 egg yolk
  • 150g peeled prawns, cooked
  • 150g shell-on large prawns, cooked
  • Dill sprigs, to garnish

From The Scandi Kitchen by Brontë Aurell (£16.99, Ryland Peters & Small). 

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