Monday, 18 January 2016
Fish gratin (Fiskgratäng)
Comfort food, Scandinavian style. Often served as a centrepiece to a Scandinavian dinner (their equivalent of a roast then?)
- 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.
- Preheat the oven to 180°C/gas 4.
- 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).
- 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.
- Cut the asparagus into bite-sized pieces and add to the sauce.
- Remove the cooked fish from the oven and drain off excess water. Pour the sauce over the fish.
- Spoon the potato into a piping bag and pipe around the edges of the dish, leaving the middle open.
- 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.
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
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).