Norwegian Fish Casserole Recipes

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

NORWEGIAN FISH CASSEROLE

Steps:

• Melt the butter in a saucepan, stir in the flour, and then add the milk, stirring all the while. (If the milk is slightly heated it's easier to get this lump-free!) Bring it to a boil and let it simmer for a couple of minutes, then add the spices. Then pull off of the heat and let the sauce/base cool for a bit.
• Stir in egg yolks, cooked fish, cooked macaroni, and any veggies that you want to add (chopped leeks, grated carrots, or peas would be good!)
• Beat the egg whites until they're stiff, then carefully fold this into the fish mixture. Put it in a well-greased casserole dish and sprinkle bread crumbs over the top.
• Bake at 375 F for 40-50 minutes. When done, the casserole should be firm all the way through.
• Enjoy!

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.

NORWEGIAN FISH CAKES

Steps:

• Make sure fish is patted very dry! If there is lots of excess water in the fish, the recipe will come out runny. This is key to the success of the recipe.
• Grind fish and onion together in food processor or blender.
• In a separate bowl, mix the can of milk and water together to form 2 ½ cups.
• Slowly add the milk/water mixture to the blended fish. (Start with 1 cup of the mixture and blend.)
• Move the fish mixture to a large mixing bowl or Kitchen Aide.
• Slowly add more of the milk mixture to the fish. (If it starts to look too runny, do not add the whole milk mixture. It should hold its shape slightly)
• Add the nutmeg, eggs and cornstarch, mix well.
• Mix the melted butter and bullion cube until bullion is dissolved. Cool butter mixture completely.
• Put the butter mixture and salt into the fish mixture. Mix until combined.
• On medium heat, put Crisco in a frying pan and heat to medium heat. You don't need lots, just enough so cakes won't stick.
• With two serving teaspoons, scoop out some of the fish mixture and drop into the frying pan. They should be about the size of a chicken nugget. When dropped into the pan, the mixture should somewhat hold its shape.
• Fry a few minutes on each side until brown and cooked through the center.
• To keep cakes warm, put finished fish cakes in a covered oven safe dish that has been coated with 1 teaspoons shortening. Turn oven on a low degree and keep finished fish cakes warm until the rest are finished cooking.
• Fish cakes can be served with gravy of your choice. I prefer a chicken gravy with cornstarch and chicken bullion, but they are also nice with a brown or white gravy.