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). 

    RELATED ARTICLES

    Related Articles

    Traditional Danish apple trifle
    Recipes & Food
    Traditional Danish apple trifle
    Traditional Danish apple trifle Give your family a taste of scandinavian with...
    Real Swedish meatballs
    Recipes & Food
    Real Swedish meatballs
    Real Swedish meatballs Why go to IKEA when you can serve real, hearty Scandi...
    Marzipan truffle treats (Dammsugare)
    Recipes & Food
    Marzipan truffle treats (Dammsugare)
    Marzipan truffle treats (Dammsugare) The little ones will love these Scandi...
    Raising young children with pets
    Safety & First aid
    Raising young children with pets
    Raising young children with pets Top tips on raising pets and people under the...

    email block

    different-ways-to-care-for-babies-all-around-the-worldParenting

    Parenting styles from around the world

    You may think taking babies out late is odd, but other mums think buggies are crazy...
    recipe-mango-berry-and-lime-nice-cream-sliceRecipes & Food

    Recipe: Mango, berry and lime nice-cream slice

    These Mango, berry and lime nice-cream slices may look indulgent but they are bursting with goodness.
    recipe-strawberry-custard-tartsRecipes & Food

    Recipe: Strawberry custard tarts

    A faff-free version of French custard tarts
    start-your-enginesWin

    LEGO DUPLO has launched three fantastic fun-filled Disney Pixar Cars 3 sets

    Pre-school fans of Disney Pixar Cars 3 can recreate all the fun of the new movie with three exciting and...
    win-a-little-swallows-travel-cot-from-izziwotnotWin

    WIN a Little Swallows Travel Cot from Izziwotnot

    Enter our competition for a chance to win a luxury travel cot worth £89!
    win-free-tickets-to-this-morning-live-and-see-our-editor-scarlett-on-stage-with-holly-willoughbyWin

    Win free tickets to This Morning Live and see our Editor Scarlett on stage with Holly Willoughby

    See Gurgle Editor Scarlett Brady on stage with Holly Willoughby, Dr Rang and Editor of Netmums Annie O Leary to...