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Fish gratin is an easy and tasty dinner

Fish gratin


Good old-fashioned and traditional fish gratin tastes good. It’s a relatively quick dinner to make. At the same time a great way to eat fish. Here I make it quite traditional but with a lot of fish. Fish gratin is a great way to make a cheap dinner too. You can make with less fish and more macaroni. You can also vary the fish species. It’s also great to make with more inexpensive whitefish as pollock. You can also use both more expensive whitefish and other fish species that is not white eg. Salomon. You can also add some other spices if you wish. Something that gives a nice taste is for example zest of an orange or a lemon. I.E Fish gratin has a huge variety of possibilities. In this recipe you get it as traditional as it goes, but if you want you can experiment yourself.  Recipe – dinner for 3-4 people.



600 g white fish (cod is traditionally the most used, but pollock, wolffish etc. goes well)
1 dl macaroni (about 100 g)


The sauce

75 g of butter
4 tablespoons spelled flour / flour or gluten free flour
4 dl whole milk or low-fat milk (lactose free if required)
1 ½ – 2 teaspoon salt
½ teaspoon of nutmeg (freshly grated or finished)
Freshly ground pepper
3 eggs
1 egg yolk
75 g of cheese (preferably one with a little more flavour)



1 dl bread crumbs
Grated cheese


  1. Start simmering the fish.
  2. Strain of the fish and set aside while making the sauce.
  3. Then cook the macaroni as directed on the package. Strain and set aside.


The sauce

  1. The sauce is made as an ordinary white sauce or béchamel sauce.
  2. Melt the butter in a thick-bottomed saucepan, stir in the flour until you get it lump free and dilute with the milk while constantly stirring to make it even sauce.
  3. Then add the spices.
  4. Boil and let simmer for 2-3 minutes.
  5. Pull aside and whisk in one egg at the time, finish with egg yolk.
  6. Then add the cheese and stir until it is melted and you have a smooth sauce.



  1. Lubricate a suitable ovenproof form.
  2. Divide the fish into smaller pieces and spread it around the mould.
  3. Do the same with the macaroni.
  4. Pour over the cheese sauce.
  5. Use a spoons or the like, and stir carefully, so that the sauce is well mixed.
  6. Alternatively, mix fish and macaroni in the sauce – stir. I prefer the former because the fish is then divided into too small pieces, but it’s a matter of taste.
  7. Shake the mould lightly a couple of times so that everything is more evenly distributed.
  8. Sprinkle with bread crumbs and cheese.


Bake: 200 °C in a preheated oven on the middle groove. About 30 minutes until the gratin is firm and becomes a little golden on top.

Served: Traditionally grated carrots, potatoes and melted butter.


Allergy: Gluten and lactose. Fish gratin is easily made both gluten and lactose free by using gluten-free flour, gluten-free bread crumbs and lactose-free milk. High FODMAP is due to wheat flour and lactose. Use spelled flour and lactose-free milk based on regular cow’s milk.

Read more about Atlantic cod and the history of cod fishing i Norway: Atlantic cod

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