Gratineraður karfi með blómkáli

Gratinated redfish with cauliflower

This recipe for redfish au gratin can of course also be prepared with other types of fish. For example, I used haddock here - I was a little late shopping at the supermarket and there was only salmon or haddock. But I also got fresh Icelandic Rúgbrauð (rye bread)!

Ingredients for 4 persons

800 g redfish fillet (without skin and bones)

1 Tbsp margarine
1 small head of cauliflower
4 Tbsp oil

1/2 tsp coarse sea salt

1 pinch of black pepper
120 g blue cheese
250 ml cream
2 Tbsp potato flour

2 Tbsp cold water
100 g grated cheese


Preparation

Grease the baking dish with the margarine.

If necessary, cut the fish fillets into pieces and place them in the mold.

Cut the cauliflower into florets...

...and fry in a hot pan with the oil.

Season with salt and pepper.

Cut the blue cheese into small pieces.

Then add the cream and blue cheese, bring to the boil and simmer until the cheese has melted.

Mix the potato flour in a glass with 2 tablespoons of cold water...

...and thicken the cream sauce with it.

Then put the cauliflower in the sauce over the redfish fillets, sprinkle with the cheese...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes.

The baked redfish is then traditionally served with fresh, soft rye bread and butter.

[Translated from here.]