Norwegian Pasta Casserole with White Fish

by Editorial Staff

Norway is a sea power and fish is abundant in the country’s markets. The satiety of Norwegian fish and pasta casseroles helps you survive the harsh winters and the prolonged off-season when the body is especially in need of warming calories.

Cook: 1 hour 20 minutes

Servings: 8

Ingredients

  • Durum wheat pasta – 300 g
  • Whitefish fillet with skin – 600 g
  • Eggs – 3 pcs.
  • Butter – 60 g
  • Wheat flour – 2 tbsp
  • Milk – 500 ml (2 glasses)
  • Bread crumbs – 3 tbsp
  • Salt – 1 teaspoon
  • Ground black pepper – 1/4 teaspoon
  • Nutmeg – 1/2 teaspoon
  • Fresh herbs (basil and thyme) – for decoration

Directions

  1. Boil water to boil pasta. Salt well and cook the pasta until almost cooked, draining 2-3 minutes before the end of the cooking time.
  2. Prepare the fish for baking. Peel the fish fillets. Check the fillets for bones. This is important because there should be no bones in the casserole.
  3. Boil fish fillets until tender. It took me 15-20 minutes. Drain the water, cool the fish.
  4. Tear the fish with your hands into small pieces and remove any remaining bones, if any.
  5. Drain the pasta. Lightly salt the pasta and cool.
  6. Grease the bottom and sides of a baking dish with butter (10-15 g) (I have a glass dish).
    Combine pasta and fish pieces, add salt and black pepper.
  7. For the sauce, fry the wheat flour in the remaining butter until golden brown.
  8. Add salt, black pepper, and nutmeg.
  9. Pour in 1 glass of milk and heat until thick. Separate the whites from the yolks, add the yolks to the sauce along with a second glass of milk, remove from the stove. Stir.
  10. Pour the sauce over the pasta with fish, stir.
  11. Whisk the whites into a strong foam using a mixer and add to the mold with the rest of the ingredients. Mix gently.
  12. Spread the breadcrumbs on top.
  13. Place the mold in the oven (send the glass mold to a slightly preheated or cold oven). Cook pasta casserole with fish in milk sauce at 200 degrees for about 35-40 min.
  14. Let the pasta and fish casserole cool slightly, garnish with fresh herbs – basil or thyme. Slice the Norwegian casserole into portions.
  15. Serve the casserole warm.

Enjoy your meal!

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