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