A creamy, dreamy cod fiskegrateng

Wine and sour cream combine with marinated cod in this casserole

Photo: Tine Mediebank You can also bake individual portions of gratin for a cheerful presentation.

Photo: Tine Mediebank
You can also bake individual portions of gratin for a cheerful presentation.

Randi Aulie
Tasty Traditions

Fiskegrateng

1-1/2 lbs codfish
1 cup dry white wine
2 tsp. salt
1 bay leaf
touch of thyme
1/2 cup sour cream
1/2 cup mayonnaise
chopped green onion
paprika to taste

Marinate the fish in wine, salt, and thyme overnight. If you are making fish soup, drain and save the liquid for the soup.

I cut off all the brown pieces of fish and use them for fish broth by simmering the fish with one carrot, one cup of leeks, green onion, and onion, and one stalk of celery.

The next day, pat the fish dry with paper towels and place in an oven-proof dish sprayed with Pam.

Mix together sour cream and mayonnaise. Add a bunch of chopped green onion and spread over fish. Sprinkle paprika on top.

Bake at 410° for 20 minutes. Let stand 10 minutes before serving.

This article originally appeared in the March 20, 2015, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.

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