Fiskegratin I

Ingredients for Fiskegratin I

Instructions for Fiskegratin I

To prepare the Fiskegratin I recipe, please follow these instructions:

Stir if necessary. Fishfather with a little milk or cream until it's a fountain.

Peel celery, divide it into cubes and cook them barely in leachate water. Peel carrots and cut them into slices. Rinse the pores and cut them in the rings. Melt the fat and let the carrots and pears spin in it.

Put celery on the bottom of a greased ovenproof dish. Lay half the fishfare upstairs and over carrots and leeks. Cover with the rest of the fishfare.


Melt fat to gratin oil, stir the flour and season with milk. Let the sauce boil and taste with salt and pepper. Lay the sauce with egg yolks. Whip the whites very stiff and fold them in the sauce with light hand. Mix the chopped parsley in the gratin sauce and pour it over the fishfars and vegetables.

Point a thin layer of rasp over and put butterballs on top. Place the dish in the oven at 200 degrees C. alm. Oven for approx. 40 minutes.