Fiskegrateng Fish Souffle Recipes

NORWEGIAN FISKEGRATENG; FISH 'N MACARONI AU GRATIN RECIPE

Steps:

• Grease a 9 x 13 baking dish. Preheat oven to 400°F.
• In a large pot, cook macaroni according to the package, or slightly less to keep the pasta a little bit on the firm side. Drain, pour into a bowl and set aside.
• Rinse fish. In the same pot, gently simmer fish in lightly salted water for 5-10 min. until flaky. Drain, keep the fish in the pot and break into bite sized pieces with a fork. Set aside.
• Separate the eggs, set aside and allow to come to room temperature.
• Melt butter in a medium sized heavy sauce pan. Add flour, whisk until smooth, and cook for a couple of minutes.
• Pull away from heat, add milk, egg yolks, and spices, and whisk well until smooth. Bring to a boil over medium heat until thickened, stirring often with a whisk to keep lumps from forming. Set aside.
• Whip egg whites with an electric mixer until very stiff peaks form. Set aside.
• To assemble the casserole, combine macaroni and 3 cups of the sauce together with the fish in the large pot. Save the rest of the sauce for serving with the casserole later.
• Very gently fold the egg whites into the fish mixture with a rubber spatula until mostly mixed but not entirely. Some little bits of egg white should still be seen.
• Pour the mixture into the greased baking dish, and top with the crumbs or crushed crackers.
• Bake at 400° F for 40 min. until golden brown and set.

FISKEGRATENG - FISH SOUFFLE

Steps:

• Lightly beat egg yolks and beat egg whites until stiff.
• Preheat oven to 350F and lightly butter a casserole dish.
• Melt butter; blend in flour, salt, pepper and sugar.
• Add milk gradually, stirring constantly and cook until thickened.
• Cook over very low heat an additional five minutes.
• Remove from heat and add beaten egg yolks and fish.
• Fold in stiffly beaten egg whites.
• Pour into prepared casserole, sprinkle with bread crumbs.
• Set casserole in a pan of hot water and bake until firm to the touch, 45 to 60 minutes.

TANGERINE SOUFFLES

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with superfine sugar. Place on a rimmed baking sheet.
• Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup superfine sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
• Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Remove from heat; whisk in zest and juice. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
• In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons superfine sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
• Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 15 to 16 minutes. Serve immediately, dusted with confectioners' sugar and with creme fraiche alongside.

NORSK FISKEGRATENG (FISH AU GRATIN)

Steps:

• Flake the poached fish into a well greased baking dish.
• In a small saucepan, melt margarine, and add 1/2 cup flour.
• Gradually add the milk, salt, pepper and the beaten eggs.
• Beat thoroughly until smooth and lump-free.
• Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese.
• Bake at 175°C (350°F) for 45 minutes.