Fiskgratin

Fish gratin

Ingredients for 4 persons

800 g cod
100 g margarine
60 g flour
250 ml milk
6 eggs
salt and pepper
1 Tbsp margarine
1 Tbsp breadcrumbs


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Wash the fish, remove any noticeable bones if possible, cut the fish into pieces...

...and cook in salted water.

Meanwhile, melt the margarine in a large pot.

Add the flour and mix everything into a thick lump.

Then pour in the milk in portions while stirring constantly and stir in. Then season with salt and pepper.

Let the sauce cool down a bit.

Separate the eggs.

Add the egg yolks to the sauce with the cooked fish and stir vigorously.

Beat the egg white until stiff and fold in carefully.

Put the tablespoon of margarine in a large, fireproof dish, let it melt briefly and then sprinkle with the breadcrumbs.

Pour the fish mixture into the mold (note, the mold must be large enough so that there is still space at the top - the mixture with the egg whites will rise when baking!)...

...and bake in a preheated oven at 350 °F (180 °C) for about 45 minutes.

Traditionally serve the fish gratin with potatoes and/or Rugbrauð.

Bon appetit!

[Translated from here.]