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Fiskegratengr (fish gratin): recipe illustration
Fish & seafood

Fiskegratengr (fish gratin)

A gratin of white fish, potatoes and onion topped with cream and baked until the surface is golden. A simple, generous family dish, ideal for winter evenings.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

517 kcal per serving

Protein
34.2 g
Carbohydrates
34.6 g
of which sugars
6.7 g
Fat
25.3 g
of which saturated fat
16.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C.
  2. Peel the potatoes and slice them into thin rounds. Thinly slice the onions.
  3. Butter a gratin dish and lay down a layer of potatoes, then the onions.
  4. Cut the fish into large chunks and place them on the onions. Season with salt, pepper and nutmeg.
  5. Mix the cream and milk, then pour over the dish.
  6. Bake for 35 to 40 minutes, until the potatoes are tender and the top is golden.
  7. Let it rest for 5 minutes before serving.

Variations and tips

Cheesy topping. Sprinkle grated cheese over the top for the last 10 minutes of baking.

With vegetables. Add peas or carrot rounds between the layers.

More ideas

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Original Ecomely recipe.