Norway

Fiskegrateng

• 500g poached, bone-free fish such as cod or haddock
• 40g butter
• 2 tablespoons flour
• 250ml fish stock or milk
• 3 eggs, separated
• 1 cup of grated cheese either a mature Chedder or Gouda
• a pinch of pepper
• a pinch of mixed herbs
• 1 cup of cooked macaroni
• bread crumbs
• margarine

Grease a pyrex dish well. Make a fairly thick white sauce with the butter, flour and milk (or stock) and let it simmer for about 2 minutes. Remove from the heat and add the egg yolks, most of the cheese, the pepper, herbs and macaroni. Then mix in the flaked fish and fold in the whites of the eggs, beaten stiff.

Put the mixture in the pyrex dish and sprinkle it with the remaining cheese and the bread crumbs. Dot some margarine on the top. Bake in a moderately hot oven (400F, 200C, Gas 6) for 15 minutes, the reduce the heat to 355F, 180C, Gas 4 for about 30 minutes until well risen and brown on top.