The Hard Boiled Cook

Archive for December, 2009

My Norwegian Fish Casserole

The best fish to use is a rough fish like cod or halibut, or any fish that is of robust texture or taste.

 Cut 2-3 pounds of fish up into 2 inch chuncks and poach in water with butter and the juice of several lemons. This is to assure that any fishiness is eliminated. Cook only long enough so that when you remove the fish from the boiling water, it flakes easily. Flake all the fish so that you have nice, dry flakes. Stir in a heavy dash of sea salt.

 On the side, cook about 3tablespoons of flour in about 4 tablespoons of butter. Heat about two cups of half-n-half or heavy cream diluted with whole milk until the chill is disbursed. Stir in the butter-flour. Beat three eggs in a separate bowl and add to the cream mixture, stirring thoroughly. Add about a teaspoon of fenugreek spice.

 Layer a large, buttered casserole dish with layers of fish flakes and scoops of cream cheese (five or six dollops) followed by about a light sprinkling of parmesan-flavored bread crumbs. Do 2-3 layers. You should use about a half bar of cream cheese.

 Finally, pour the cream-egg mixture over the layers of the fish until the fish is barely covered. If your mixture is not quite enough, simply add a bit of heavy cream to the last of the mixture. If you have too much, set aside for custard.

 Cover the top with a medium sprinkle of breadcrumbs and bake in the oven for about 2 hours at 350 Deg F or until golden brown. Check with a clean knife at intervals to make sure the dish is done all the way through. It’s hard to overcook this dish, but do not let the oven get too hot. Reduce heat if the dish begins browning too soon.

 Generous servings for six to eight.

 Charles Frenzel