Icelandic fish gratin

Iceland’s traditional fish gratin was once made very simply with white fish fillets, potatoes and milk. Modern adaptations include additions such as curry powder, stock powder, spring onions, herbs and cheese to add extra flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 750 g potatoes, unpeeled
• 3 cups (750 ml) milk
• 500 g ling or other firm white fish
• 50 g butter, plus extra to serve
• 1 brown onion, finely chopped
• 50 g plain flour
• 1 tsp vegetable stock powder
• 1 tsp curry powder
• 1 tsp celery salt, plus extra to serve
• 3 spring onions, thinly sliced
• 1 tbsp finely chopped flat-leaf parsley
• 2 cups grated cheese
• Sliced sourdough or rye bread, green salad, lemon wedges, to serve

Instructions

1. Place the potatoes in a large, microwave-proof bowl, then microwave for 10-12 minutes, or until the potatoes are cooked through (a small knife should be able to be inserted into the potatoes and withdrawn easily). Allow to cool, then scoop the flesh from the potatoes (reserving the skins for another use) and roughly chop the flesh.
2. While the potatoes are cooking, feat the milk in a medium saucepan to a light simmer, then add the fish fillets and cook for 6-8 minutes. Remove the fish and drain, reserving the poaching milk, then flake the fish into large pieces.
3. Preheat the oven grill. Heat a second saucepan over medium heat, then add the butter and onion. Cook, stirring for 3 minutes, or until softened, then stir through the flour. Add the stock powder and curry powder to the pan, stir, then add as much reserved poaching milk as needed to create a sauce around the consistency of pouring cream. Season the sauce with celery salt, then stir in the fish pieces, roughly chopped potatoes, spring onions and parsley. Season to taste.
4. Transfer the stew to a round baking dish, then scatter over the grated cheese. Grill until the cheese is browned, then serve with buttered slices of bread, green salad and lemon wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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