Classic Norwegian Fish Gratin
Contains statutory allergens: Fish, Gluten, Milk / dairy, Eggs
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Ingredients (12)
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Instructions (8)
Preheat your oven to 200°C (400°F). Boil the macaroni pasta in salted water until just tender, drain, and set aside.
Peel and boil the potatoes in a separate pot until tender, about 20 minutes. Peel and grate the fresh carrots for serving.
Cut the cod fillets into bite-sized cubes. Pat dry with paper towels.
Melt the butter in a saucepan over medium heat. Whisk in the wheat flour, then gradually pour in the milk while whisking to create a smooth, thick white sauce. Season with salt, white pepper, and ground nutmeg. Remove from heat and let cool slightly.
Separate the egg yolks from the egg whites. Stir the egg yolks one at a time into the slightly cooled white sauce. In a clean dry bowl, whip the egg whites until stiff peaks form.
Fold the cod cubes and cooked macaroni gently into the sauce. Then carefully fold in the whipped egg whites with a spatula to keep the mixture light and airy.
Pour the mixture into a greased baking dish and sprinkle the top evenly with panko breadcrumbs. Bake on the middle rack for 35 to 40 minutes until golden and puffed up.
Let the gratin rest for 5 minutes before serving alongside the boiled potatoes and freshly grated carrots.
