Norsk Fiskegrateng Fish Au Gratin Recipes

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.

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

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.