Fish gratin (Fiskgratäng)

Fish gratin (Fiskgratäng)

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

Fishgratin

  • 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.
  • 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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