Can I prepare this gratin ahead of time?
You can assemble the gratin up to the point of baking, cover it, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
DINNER
Icelandic Fish Gratin with Root Vegetable Mash and Dill Sauce
This comforting Icelandic fish gratin features flaky cod baked in a creamy sauce, served atop a hearty root vegetable mash. A bright dill sauce adds a fresh, herbaceous finish to this satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
02
Place the diced root vegetables in a pot, cover with water, and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until very tender. Drain well and mash with sour cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Set aside.
03
While vegetables cook, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring, and cook for 3-5 minutes until thickened. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
04
Arrange the cod fillets in the prepared baking dish. Pour the thickened sauce evenly over the fish.
05
Spread the mashed root vegetables over the sauced fish. Sprinkle the grated cheese evenly over the mash.
06
Bake for 20-25 minutes at 375°F (190°C), or until the fish is cooked through and flakes easily, and the topping is golden brown and bubbly.
07
While the gratin bakes, prepare the dill sauce: In a small bowl, combine the chopped fresh dill with 2 tablespoons of the thickened white sauce (from step 3) and a pinch of salt and pepper. Stir well.
08
Remove the gratin from the oven and let it rest for 5 minutes before serving. Serve hot with a drizzle of the fresh dill sauce over each portion.
About This Recipe
This comforting Icelandic fish gratin features flaky cod baked in a creamy sauce, served atop a hearty root vegetable mash. A bright dill sauce adds a fresh, herbaceous finish to this satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the mash, add a tablespoon of butter or a splash of milk when mashing the root vegetables. Ensure the fish is patted dry before adding the sauce to prevent excess moisture.
Easy Substitutions
Haddock or pollock can be used instead of cod. For the root vegetable mash, feel free to use only potatoes or a mix of other root vegetables like rutabaga. Greek yogurt can replace sour cream for a tangier mash.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or in the microwave.
Serving Suggestions
Serve this gratin with a simple green salad with a light vinaigrette, a side of steamed green beans, or a slice of crusty rye bread to soak up the delicious sauce. A glass of crisp white wine would also pair wonderfully.
Common Mistakes
Overcooking the fish can make it dry and rubbery; cook until it just flakes. Not draining the root vegetables thoroughly can lead to a watery mash. Forgetting to season each component (fish, sauce, mash) can result in a bland dish. Using dried dill instead of fresh will significantly alter the flavor profile of the dill sauce.
Frequently Asked Questions
What kind of fish is best for this recipe?
Firm, white fish like cod, haddock, or pollock work best as they hold their shape well during baking.
Can I make this dairy-free?
Yes, use plant-based milk, butter, sour cream, and cheese substitutes. The texture might vary slightly but the flavors will still be delicious.
MORE TO KNOW
The key to a successful gratin is a well-seasoned white sauce and tender fish. When making the roux, cook it just long enough to remove the raw flour taste, but don't let it brown too much. For the root vegetable mash, don't over-mash; a few small lumps add character. The fresh dill sauce is crucial for balancing the richness of the gratin, so don't skip it!
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