Experience the nostalgic flavors of this classic Swedish Fish Au Gratin, or Fiskgratäng, a beloved dish from the 70s and 80s. It's a comforting seafood casserole combining the delicate taste of cod fillets with a creamy dill sauce balanced by the earthy undertones of mushrooms and shallots, all crowned with a layer of duchesse potatoes. Perfect for a family meal or a special occasion, this dish brings a slice of Sweden to your dining table.
Ingredients
🌿 ½ cup parsley, roughly chopped
🧈 2 tablespoons unsalted butter
🧅 2 shallots, finely chopped
🍄 4 ounces white mushrooms, chopped
🍷 2 cups Chardonnay, e.g., Kendall-Jackson
🐟 32 ounces Imagine Organic Seafood Broth
🥛 2-3 cups heavy cream
🌿 ½ cup fresh dill, chopped
🧂 Salt, to taste
🌶️ Black pepper, to taste
🦐 2 cups cooked North Atlantic shrimp
For the Duchesse Potatoes:
🥔 4 pounds russet potatoes, peeled and boiled
🧈 3 tablespoons unsalted butter
🥚 4-5 egg yolks
🌰 ½ whole nutmeg, grated
🧂 Salt, to taste
🌶️ Black pepper, to taste
For Assembly:
🧈 Unsalted butter, for greasing
🐟 1 fillet Icelandic cod, about 1-1.5 lbs, sliced
🦐 Several fresh North Atlantic shrimp, for garnish
🌿 A few sprigs fresh dill, for garnish
🍋 1 slice lemon, for garnish
Instructions
1- Sauté Aromatics:
- In a hot sauté pan, melt butter.
- Sauté shallots and mushrooms until the shallots are translucent.
2- Deglaze:
- Add Chardonnay and let it reduce.
- Add seafood broth and reduce further.
3- Strain:
- Remove mushrooms and shallots from the liquid using a fine-mesh strainer.
- Return liquid to the pan.
4- Thicken:
- Add heavy cream to the sauce, reducing it to a stew-like consistency.
- Stir in dill, salt, and pepper, then add shrimp. Set aside.
5- Boil and Mash:
- Boil peeled potatoes.
- Mash them with butter and egg yolks.
6- Season:
- Grate nutmeg into the potatoes.
- Add salt and pepper. Mix until smooth.
7- Maintain Temperature:
- Ensure the oven reaches 425-450°F with pecan wood kindling for optimal cooking.
8- Prepare Dish:
- Butter a baking dish.
- Line with the potato mixture, leaving a center well.
9- Add Cod:
- Place cod pieces in the well.
10- Pour Sauce:
- Evenly distribute the sauce over the fish and potatoes.
11- Bake:
- Bake for 20 minutes till bubbly and golden.
12- Final Touches:
- Garnish with shrimp, dill, and lemon slice.
- Serve hot, enjoying the creamy, rich flavors mingled with the seafood's delicate taste.
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Equipment:
- 🍴 Wood cutting board
- 🔪 Chef's knife
- 🍲 Non-stick sauté pan
- 🥄 Silicone spatula
- 🍷 Wine glass
- 🍶 Fine-mesh strainer
- 🥣 Mixing bowl
- 🍳 Large pot
- 🔨 Potato masher
- 🧂 Microplane grater
- 🍲 Oven-proof baking dish
- 🍰 Piping bag with star tip
- 🔥 WPPO Karma 32 wood-fired pizza oven
Cooking Tips
- Effortlessly strip parsley leaves using a fork.
- Consistent oven temperature is essential for an evenly baked gratin.
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Johan Magnusson: https://www.youtube.com/@BigSwedeBBQ