Whilst this dish takes a while to make, you have to love the authenticity of a wonderful, old-fashioned Norwegian fish dish!
- 300 g Macaroni
- 2 White Fish Fillets
- 2 Eggs separate yolk from whites
- 2 tbsp Butter
- 100 g Flour
- 250 ml Milk
- 2 tsp Salt
- Ground Nutmeg
- 100 g Breadcrumbs
- Salad to serve
Preheat the oven to 180ºC. In a saucepan, cook the macaroni until cooked. Drain and set aside. In the same pan gently simmer the fish in lightly salted water for 10 minutes until flaky. Drain and keep fish in the post and break into bite size pieces. Set aside.
Melt the butter in a saucepan and add the flour. Whisk until smooth. Pull away from heat then add milk, egg yolks and a sprinkling of nutmeg and pepper. Whist again until smooth then bring to a boil over medium heat until thick. Stir often to keep lumps from forming. Set aside.
Whip egg whites with an electric mixer until stiff peaks form. Set aside then grease a baking dish with some butter.
Combine the macaroni, fish and sauce together and add to the dish. Very gently fold the egg whites into the mixture until mostly mixed but not entirely. Some bits of egg should show. Top with breadcrumbs and bake for 40 minutes until golden brown. Serve with salad.