Fish Gratin

by Pia Haugseth
30 min
Fish Gratin


  • 2 dl macaroni
  • 2 tbsp butter
  • 1 tbsp plain white flour
  • 1 x eggs
  • 1 slices bread
  • 1/4 x cucumber
  • 1 x carrots
  • 1/4 x lemon


  1. For this dinner we use Creamy Fish Soup with Red Peppers (3 dl per person), which we made the day before in the weekly menu.
  2. Boil macaroni as instructed on the package. Rinse and transfer to a bowl.
  3. Fry butter in a saucepan and add flour. Add the fish soup and stir well. Add this to the macaroni.
  4. Separate the yolk from the white in the egg. Add the yolk to the bowl and stir. Whisk the egg whites white and add to the bowl.
  5. Place the batter in a refractory dish.
  6. Then make breadcrumbs for topping. If you have dry bread, it is perfect. Place the slice of bread in a blender or food processor. Mix until crumbly. Heat a frying pan and add a little olive oil.
  7. Fry the breadcrumbs until crispy.
  8. Spread the breadcrumbs over the gratin and bake at 200 degrees celsius for 25 minutes.
  9. Grate carrot and cucumber. Put it in a bowl and squeeze over lemon juice. Severe fish gratin with salad and cold butter. Also tastes very good with flatbread for this dish.