Grandma's fish gratin with grated carrots

Grandma made the best fish gratin in the world, or fish cretin, as she said and there was no cheating with macaroni. She always served it with grated carrots, boiled potatoes and melted butter. Since it was often my grandfather who caught the fish, he had the task of cleaning it for bones and we got NOK 1 per bone, if we found any, but we almost never did.

The fish gratin:

400 g white fish fillet

50 g mel

5 egg

2 ts salt

1 ts pepper

50 g butter

5 dl milk

1 teaspoon nutmeg

1/2 leek in fine strips

Crushed breadcrumbs to the top

Wash the fish, dry it and cut it into pieces of about 2.5 x 2.5 cm.

Melt the butter in a thick-bottomed saucepan and stir in the flour. Dilute with milk while stirring until you get a suitably thick white sauce. Stir well and bring to the boil between each time you add milk, so the sauce is lump-free and does not stick. Add salt, pepper and nutmeg and stir well into the sauce. Allow the sauce to cool slightly before stirring in the egg yolks. Beat the egg whites stiff. Add fish and leeks to the sauce and carefully cut in the egg whites. Grease a refractory mold and distribute the mass outwards in the mold.

Sprinkle over the coating and put it in the oven at 180 degrees for approx. 45 min. to 1 hour. Serve grandma's fish gratin steaming hot, straight from the oven, because then it tastes best and preferably with the grated carrots.

The carrots:

2 carrots

1/2 lemon, juice only

1.5 tablespoons sugar

Grate the carrots, mix the lemon and sugar and mix it with the carrots. I think it tastes extra good when the carrots have cooled, so I put them cold until they are to be served.

Grandma's fish gratin is served with boiled potatoes, grated carrots and possibly. melted butter.

You can find more recipes for traditional Norwegian food here.

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