Fish Gratin (Fiskegratin)

Ingredients

• 2 lbs. fish fillets (cod, haddock, plaice, flounder, pike, etc.)
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 cup lemon juice
• 2 tbsp butter
• 6 tbsp butter
• 6 tbsp flour
• 3/4 tsp salt
• 1/4 tsp white pepper
• 3 cups light cream, heated
• 3 egg yolks
• 3 tbsp butter
• 1 cup cooked, shelled and deveined shrimp, coarsely chopped
• 1 cup cooked lobster, chopped
• 1/4 cup grated Parmesan cheese

Directions

Set oven at 350 degrees F.

Place fillets in buttered 2-qt baking dish. Sprinkle with salt, pepper and lemon juice. Dot with tbsp butter. Cover dish with aluminum foil or lid and bake about 20 minutes, or until fish flakes. While fish is baking, make sauce: Heat butter and stir in flour. Cook until smooth, but do not let brown. Gradually stir in hot cream, and cook over low heat until sauce is thick and smooth, stirring constantly, Remove from heat and beat in egg yolks, one at a time, and the 3 tbsp butter. Sauce must be very smooth and hot. Remove foil or lid from fish and drain off excess liquid. Top fish with shrimp and lobster. Pour hot sauce over fish and sprinkle with cheese. Set dish on broiler rack 4 or 5 inches away from heat. Broil about 2 to 3 minutes until golden brown.

Submitted 6/13/05.
Source: The Scandinavian Cookbook by Nika Hazelton
Submitted By: B.G.
emtingrl@aol.com
Fish Gratin (Fiskegratin)