Fiskgratin með makkarónum

Fish gratin with macaroni

Dishes with macaroni can also be found in old Icelandic cookbooks from the 19th or early 20th century, although they usually still refer to "stenglur" - and then say "makkaroní" in brackets. In today's Icelandic, the "makkaroní" have become "makkarónur", and "stenglur" is often no longer found in the dictionary. The Icelandic language is also constantly changing!


Ingredients

100 g macaroni
600 g cod
1 onion
2 Tbsp butter
4 Tbsp flour
200 ml milk
200 ml fish broth
1 tsp salt
1 pinch of pepper
1/2 tsp nutmeg
50 g crabs
2 Tbsp breadcrumbs


Preparation

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

Cook the pasta in salted water according to the package instructions, then drain the water and place the pasta in an ovenproof baking dish.

Peel the onion, chop it finely and fry it in the butter in a large pot

Cut the fish into bite-sized pieces and fry briefly with the onion pieces.

Remove the fish from the pot and add it to the pasta in the baking pan along with the crabs.

Pour the milk and fish stock into the pot, bring to the boil and then thicken with the flour to create a nice thick sauce.

Season with salt, pepper and nutmeg.

Mix the fish, the cooked macaroni and the shrimps in the ovenproof dish, pour over the sauce and sprinkle with the breadcrumbs.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes.

Then serve the finished gratin with fresh salad.

[Translated from here.]