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Fiskegrateng with carrots

Fiskegrateng is a Norwegian fish gratin made from blended cod, eggs and milk, served with buttery melt in your mouth carrots. This easy recipe serves 4, takes 60 minutes and costs €3.20 per person. The key to success is folding in whipped egg whites gently, which keeps the gratin light instead of dense.

Tonight we're heading to Norway with a fiskegrateng, a soft golden fish gratin, served with buttery melt in your mouth carrots.

Fiskegrateng with carrots
Total time
1 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under its golden breadcrumb crust, fiskegrateng hides a texture somewhere between a fish mousse and a savory custard. Blended cod with onion, dill and a touch of nutmeg gives it a delicate flavor, far from the thick béchamel sauce of typical fish bakes. It's a dish that surprises you the first time, then quickly becomes a family favorite.

Mon Chou suggests this fiskegrateng for a weeknight when you want a change from breaded fish without spending your evening in the kitchen. Kids often love its soft texture and mild flavor, with no visible chunks of fish to put them off. The buttery melt in your mouth carrots add a touch of sweetness that balances the dish and round out the plate with no extra effort.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Dairy

  • Eggs 3
  • Milk 40 cl
  • Butter 50 g

Pantry

  • Flouroften in the pantry 60 g
  • Breadcrumbsoften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Dill 1 sprig
  • Carrots 600 g

Allergens Fish, Eggs, Lactose, Gluten

The step by step recipe

  1. Blend the cod with the onion until you get a paste that is both fine and slightly coarse.

    Keep the fish very cold while you blend it.

  2. Add the flour, egg yolks, milk little by little, dill, nutmeg, salt and pepper.

    Pour the milk in gradually to get a smooth, creamy mixture.

  3. Whip the egg whites to stiff peaks and gently fold them into the mixture.

    Lift the mixture with a spatula while turning the bowl, this keeps more air in.

  4. Butter a baking dish, pour in the mixture, sprinkle with breadcrumbs and bake at 180°C. 40 min

    It's ready when a knife comes out clean and the top is golden.

  5. Peel the carrots, slice them into rounds, cook them in salted water then toss them in butter. 15 min

    Add a pinch of sugar so they turn glossy with a hint of caramel flavor.

Our tips to get it right

  • Blend the cod while it's very cold, almost still slightly frozen at the edges, so it stays fine textured instead of turning pasty from the heat of the blade.
  • Add the milk in small additions, blending between each one, the mixture should stay smooth and not turn runny too fast.
  • Let the baked gratin rest for 5 minutes before slicing, it holds together better and the portions come out cleaner.

The variations

  • Swap the cod for salmon or haddock, the gratin turns a pinker color and gets a stronger flavor.
  • For a vegetarian version, replace the fish with grated zucchini, well squeezed of excess water, which gives a result closer to a vegetable custard.
  • For kids in a hurry, pour the mixture into small individual molds, the baking time drops to about 20 minutes.

What to serve it with

  • Buttered rye bread
  • Green salad with sharp vinaigrette
  • Sparkling water with lemon

Storage

Fiskegrateng keeps for 2 days in the fridge in a sealed container. It freezes well once baked and cooled, then reheats in the oven at 150°C. The carrots also keep for 2 days but lose a bit of their shine when reheated.

Questions about this dish

Can I use a different fish instead of cod?

Yes, haddock or salmon both work well. Choose a white or pink fish with few bones so it blends easily.

Why did my fiskegrateng turn out dense instead of light?

This usually happens when the whipped egg whites are folded in too roughly. Lift the mixture gently with a spatula instead of stirring vigorously.

Can I prepare fiskegrateng ahead of time?

You can make the base up to the point of folding in the egg whites and keep it chilled for a few hours. Whip the whites and bake just before serving to keep it light.

Does fiskegrateng freeze well?

Yes, once baked and fully cooled it freezes without any issue. Thaw it in the fridge, then reheat in the oven rather than the microwave to keep the texture.

How long does it take to make a fiskegrateng with carrots?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fiskegrateng with carrots?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fiskegrateng with carrots cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose, gluten. Always check the labels of the products you buy.

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