Can I prepare this dish ahead of time?
Yes, you can assemble the gratin up to a day in advance and store it covered in the refrigerator. Add an extra 10-15 minutes to the baking time if baking from cold.
DINNER
Norwegian Fiskegrateng (Fish Gratin) with Macaroni and Cheese Sauce
This comforting Norwegian Fiskegrateng combines flaky white fish with tender macaroni, all baked in a rich, creamy cheese sauce. It's a hearty and family-friendly dish perfect for a cozy dinner.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
02
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
03
While the macaroni cooks, gently poach the cod fillets in simmering water or milk for 5-7 minutes, or until just cooked through and flaky. Drain and flake the fish into bite-sized pieces, removing any bones or skin.
04
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
05
Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheddar cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
06
Combine the cooked macaroni and flaked fish in the prepared baking dish. Pour the cheese sauce evenly over the macaroni and fish, gently stirring to combine.
07
Bake for 20-25 minutes at 375°F (190°C), or until the gratin is bubbly and lightly golden brown on top. Let it rest for 5 minutes before serving.
About This Recipe
This comforting Norwegian Fiskegrateng combines flaky white fish with tender macaroni, all baked in a rich, creamy cheese sauce. It's a hearty and family-friendly dish perfect for a cozy dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy topping, sprinkle 1/4 cup of breadcrumbs mixed with 1 tablespoon of melted butter over the gratin before baking. You can also add a pinch of cayenne pepper to the cheese sauce for a subtle kick.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a different cheese flavor, try Gruyere or a blend of cheeses. Gluten-free macaroni and flour can be used to make this dish gluten-free.
Storage & Reheating
Store leftover fiskegrateng in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 300°F (150°C) until warmed through.
Serving Suggestions
Serve this Norwegian Fiskegrateng with a side of steamed green vegetables like broccoli or green beans, a simple green salad with a vinaigrette, or some crusty rye bread to soak up the delicious sauce.
Common Mistakes
Overcooking the fish: Fish can become dry and tough if cooked too long. Poach it just until it flakes easily. Lumpy cheese sauce: Ensure you whisk the milk into the roux gradually and continuously to achieve a smooth sauce. Not seasoning enough: Fish gratins benefit from proper seasoning; taste the cheese sauce before combining with the other ingredients. Overbaking: While you want a golden top, baking for too long can dry out the gratin.
Frequently Asked Questions
What kind of fish is best for fiskegrateng?
Firm white fish like cod, haddock, or pollock are traditional and work best.
Can I freeze fiskegrateng?
While possible, the texture of the sauce and macaroni can change upon thawing and reheating. It's best enjoyed fresh or refrigerated for a few days.
MORE TO KNOW
The key to a successful fiskegrateng is a well-made béchamel-based cheese sauce. Ensure you whisk constantly when adding the milk to the roux to prevent lumps. If your sauce does become lumpy, you can press it through a fine-mesh sieve before adding the cheese. Don't overcook the fish during poaching, as it will continue to cook in the oven, which can lead to dry fish.
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