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Swedish Fish au gratin:
Fiskgratäng

What's the big idea?

This dish makes a great centrepiece for a Swedish dinner party.

Shopping List

Here's the list of what you need:

  • 2lbs potatoes, peeled and chopped
  • 1½lbs white fish fillets (e.g. cod, halibut, sole)
  • Salt and white pepper to taste
  • 2 tablespoons lemon juice
  • 4 tablespoons butter
  • 3 tablespoons plain flour
  • 225ml fish stock
  • 225ml single cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon zest
  • 2 tablespoons grated Jarlsberg or other Scandinavian white cheese
  • 8oz cooked and peeled prawns (shrimp)

What To Do

  • Preheat the oven to 425F/220C
  • Cook the potatoes in boiling salted water. When cooked, drain well, mash and set aside
  • Season the fish fillets with salt and white pepper, then place in a buttered gratin dish
  • Sprinkle with lemon juice and dot with 1 tablespoon of butter. Bake in the oven for 10 minutes
  • Meanwhile, melt 3 tablespoons of butter in a saucepan over a medium heat. Whisk in the flour to make a smooth roux
  • As soon as roux is well-blended, gradually whisk in the fish stock and then the single cream to make a cream sauce
  • Add the lemon zest, half the dill, and salt and pepper to taste. Allow to simmer for 10 minutes
  • Remove the fish from the oven and increase the heat to 475F/250C. Spoon the mashed potatoes around the edges of the gratin dish, framing the fish
  • Pour the sauce on top of the fish within the mashed potato "frame". Sprinkle with grated cheese, then return to oven and bake until lightly browned
  • Garnish with the prawns and remaining chopped dill before serving

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