New Scandinavian Cooking
Luxurious Fish Gratin with Spinach

Luxurious Fish Gratin with Spinach

Fish gratin is often made with leftovers – but it is delicious nonetheless. And, as this recipe shows, it can even be luxurious. This is made with a combination of fresh and dried fish. You can also use only fresh fish, or a combination of fresh fish and lightly salted fish.

Rating:

  • By Tellus Works

Preperation:

  • Servings: 6
  • Difficulty: 4 of 5
  • 1

    Make béchamel: In a medium pot, melt the butter over medium heat. Stir in flour and mix until smooth. Add milk, little by little, stirring constantly to avoid lumps.

  • 2

    When all the milk is added, heat until almost boiling, stirring occasionally until sauce is thickened. Stir in the Jarlsberg cheese and half of the parmesan. Add nutmeg, salt and freshly ground black pepper to taste.

     

  • 3

    For the fish: Fill a large pot 2/3 full with water, add peppercorns, bay leaf, and vinegar, and bring to a boil. When the first bubbles occur, take pot of the heat, add the fresh fish and let seethe until cooked through.

  • 4

    Drain, keeping the water (which by now is a stock), and set aside. Reheat and repeat with the rehydrated saltfish. (Cook the fresh and salted fish separately, as the salted fish takes longer to cook.)

  • 5

    Rinse spinach in cold water. In a large pot, melt butter over high heat. Add rinsed spinach (as wet leaves steam better than dry) to the pot. Stir until it collapses (not much more than 1 minute). Set aside.

  • 6

    Preheat the oven to 350°F (180°C). In an ovenproof dish, arrange fish, sauce and spinach in layers, making sure to balance your ingredients so that the finishing layer is sauce. Sprinkle with breadcrumbs and the rest of the parmesan.

  • 7

    Bake the gratin for 35 minutes or until the surface has obtained a nice golden brown color. The time may depend on the thickness of the oven proof dish you are using and the intensity of the heat in the oven. Test that it is hot throughout by poking with a knife. If it come out hot, the gratin is finished and ready to serve.

Recent Recipes:

Plum Tapenade

Read more

Raspberry Drink with a Taste of Smoke and Carbonated Blueberries

Read more

Oven-Baked and Cold-Smoked Chicken with Onions

Read more

Stargazy Pie

Read more

Marinated Sprats

Read more

Grilled Soup

Read more

Deep-fried Cod and Cod Tongues with Sauce on Smoked Cod Roe

Read more

Fried Cod and Arctic Char with Pickled Vegetables and Mustard Mayonnaise

Read more

1.5 pounds (675 grams) fresh Pollock
1.5 pounds salted and dried Pollock or cod (stockfish), rehydrated for 24 hours – water changed at least once
½ pound fresh spinach
4 cups (9 deciliters) milk
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup (a little more than 2 deciliters) grated Jarlsberg cheese
1 cup grated parmesan cheese
½ cup (a little more than 1 deciliter) breadcrumbs
6 black peppercorns
2 bay leaves
1 tablespoon white wine vinegar
A small pinch of grated nutmeg
Salt and freshly ground black pepper to taste

Recipes and Articles

BOOKS FROM THE SERIES

Recent recipes

Most Read

  • Tina Nordström

    Tina Nordström

    Tina Nordström grew up in Helsingborg in southern Sweden where her parent...

  • Sara La Fountain

    Sara La Fountain

    Finnish cooking sensation Sara La Fountain's first cookbook, A la Sara, e...

  • Claus Meyer

    Claus Meyer

    Claus Meyer has published 14 cookbooks in Denmark and has hosted his own ...

  • Contact Us

    Contact Us

    We are honored that you found the time to visit New Scandinavian Cooking'...

Most viewed

Recipes