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Fiskegrateng (Norwegian fish and macaroni gratin)
12m+ · Flaked white fish and macaroni baked in a creamy white sauce under golden breadcrumbs
Fiskegrateng, a baked gratin of flaked white fish and macaroni in a thick nutmeg-scented white sauce, is classic Norwegian family food and a favourite way to get children to eat fish, served with grated raw carrot on the side. It is soft, creamy and mild, with a crisp crumb on top, and this version uses no added salt for toddlers from a year old. It contains fish, milk, egg and gluten (pasta, flour and breadcrumbs). Chef's tip: let the white sauce cool a little before whisking in the egg yolks, so they thicken it smoothly instead of scrambling.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk, egg, gluten (wheat, barley, rye or oats), fish. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 4 oz macaroni
- 16 oz skinless white fish filletscod, haddock or pollock
- 1 ¾ oz unsalted buttersplit
- 1 ⅝ oz plain flour
- 2 ½ cups whole milk
- ¼ tsp ground nutmeg
- 3 tbsp dried breadcrumbs
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Method
0/8 doneStep 1: Heat the oven to 400°F (350°F fan). Cook 4 oz macaroni in unsalted boiling water until just tender, then drain.
10 minStep 2: Put 16 oz skinless white fish fillets in a wide pan, cover with water and bring to a bare simmer. Poach for 4–5 minutes, until opaque and it flakes easily. Lift out, then flake it into a bowl, feeling carefully through every flake for bones and removing them all.
8 minStep 3: Melt 1 ⅜ oz unsalted butter in a saucepan over a medium heat, stir in 1 ⅝ oz plain flour and cook for 1 minute. Gradually whisk in 2 ½ cups whole milk and simmer for 4–5 minutes, whisking, until thick and smooth. Stir in ¼ tsp ground nutmeg.
6 minStep 4: Take the sauce off the heat and let it cool for 5 minutes, then whisk in 2 egg yolks one at a time. The common mistake is adding them to boiling sauce, which leaves little bits of scrambled egg.
5 minStep 5: Gently fold the fish and macaroni into the sauce and spread in a buttered 1.5-litre ovenproof dish. Scatter over 3 tbsp dried breadcrumbs and dot with the rest of ⅓ oz unsalted butter.
Step 6: Bake for 25–30 minutes, until golden on top, bubbling at the edges and piping hot in the middle.
28 minStep 7: Rest for 5 minutes, then spoon a small portion for your toddler, break it up and cool until warm.
5 minStep 8: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze for up to a month. Reheat until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 21 g
- Carbs
- 23 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fiskegrateng (Norwegian fish and macaroni gratin) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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