Fish Gratin

A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
Published by Hjemmets Kokebokklubb in 1980

Fish Gratin

This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted

4 servings
Preparation: about 10 min.
Cooking time: 12-15 min.
Oven temperature: 200-225° C / 390-435° F
Middle shelf in the oven
Should not be frozen

About. 400 g [0,9 lb] boiled fish, cleaned of skin and bones
1 shallots
1/2 lemon
200 g [0.45 lb] cleaned shrimps (optional)
4 eggs
2 dl [0,4 pt] cream, 35%
2 tablespoons flour
4-5 tablespoons grated cheese
salt, pepper and grated nutmeg


[1] Butter 4 serving moulds and distribute fish, finely chopped onions and cleaned shrimps in the moulds. Drizzle with lemon juice.

[2] Whip the eggs together with cream, flour, grated cheese and spices. Pour the mixture into the molds and bake as indicated. Sprinkle with dill just before serving.

[3] Serve warm with lemon slices, white bread and soft butter, stirred with lemon juice and grated horseradish.