Norwegian Fiskegrateng; Fish 'n Macaroni Au Gratin

• Seafood

  • 2 lbs Cod or pollock

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 1 1/2 cups Macaroni

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Pepper
  • 2 1/2 tsp Salt

• Snacks

  • 1/3 cup Bread crumbs or crushed crackers

• Dairy

  • 4 tbsp Butter
  • 5 cups Milk

Found on thecountrybasket.com

Description

Ingredients

• 1½ cups uncooked macaroni
• 2 Lbs cod or pollock fillets, or other white fish
• 3 eggs
• 4 Tbsp butter
• ¼ cup all-purpose flour
• 5 cups milk
• 2½ tsp salt
• ⅛ tsp pepper
• ¼ tsp ground nutmeg
• ⅓ cup bread crumbs or crushed crackers

Directions

• Grease a 9 x 13 baking dish. Preheat oven to 400°F.
• In a large pot, cook macaroni according to the package, or slightly less to keep the pasta a little bit on the firm side. Drain, pour into a bowl and set aside.
• Rinse fish. In the same pot, gently simmer fish in lightly salted water for 5-10 min. until flaky. Drain, keep the fish in the pot and break into bite sized pieces with a fork. Set aside.
• Separate the eggs, set aside and allow to come to room temperature.
• Melt butter in a medium sized heavy sauce pan. Add flour, whisk until smooth, and cook for a couple of minutes.
• Pull away from heat, add milk, egg yolks, and spices, and whisk well until smooth. Bring to a boil over medium heat until thickened, stirring often with a whisk to keep lumps from forming. Set aside.
• Whip egg whites with an electric mixer until very stiff peaks form. Set aside.
• To assemble the casserole, combine macaroni and 3 cups of the sauce together with the fish in the large pot. Save the rest of the sauce for serving with the casserole later.
• Very gently fold the egg whites into the fish mixture with a rubber spatula until mostly mixed but not entirely. Some little bits of egg white should still be seen.
• Pour the mixture into the greased baking dish, and top with the crumbs or crushed crackers.
• Bake at 400° F for 40 min. until golden brown and set.