Norwegian Fish Casserole

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 200 ° C. Prepare the macaroni according to the instructions on the packet.
All types of cooked fish can be used, but cod is always preferable. If there is only raw fish, it must first soak in salt water for up to 10 minutes. (0.1 liter of salt per liter of water.)
Melt the butter in a saucepan, then add the flour. Gradually add the milk, stirring constantly. Stir until there are no more lumps. Add salt and nutmeg (also turmeric and pepper if necessary), then add the egg yolks and the chopped leek. Finally stir in approx. 100 g cheese.
Tear the fish into small pieces and add to the sauce with the maccheroni. Try to see if there is enough salt in the sauce. Beat the egg whites until stiff and add. Caution: Once the egg white has been added to the sauce, do not stir much - otherwise the casserole will not be particularly airy.
Pour everything into an ovenproof roasting pan. Scatter the rest of the cheese and breadcrumbs on top. Place the roaster on the lowest rack in the oven. The casserole should be ready after 30 minutes. I like to serve it with raw vegetables and / or potatoes.

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