Fiskegrateng

Ingredients

• 500g white fish fillets (cod, haddock, or pollock)
• 200g elbow macaroni
• 4 tbsp butter, divided
• 1 leek, sliced
• 1/4 cup flour
• 2 cups milk
• pinch of nutmeg
• salt and white pepper
• 2 eggs, separated
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan

Before you cook

• Separate the eggs, keeping the yolks and whites in different bowls.
• Slice the leek.

Steps

1. Preheat the oven to 200°C (400°F).
2. Bring a pot of salted water to a boil and cook the macaroni according to the package directions, then drain.
3. Bring a separate pot of lightly salted water to a simmer and poach the fish for 5-8 minutes until it flakes easily.
4. Lift out the fish, flake it into large pieces, and set it aside.
5. Melt 3 tablespoons of the butter in a saucepan over medium heat.
6. Add the leek and cook for 4 minutes until softened.
7. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
8. Gradually whisk in the milk until smooth.
9. Simmer the sauce for 5 minutes, whisking often, until it thickens.
10. Season the sauce with nutmeg, salt, and white pepper.
11. Remove the sauce from the heat and whisk in the egg yolks.
12. Whisk the egg whites in a clean bowl until soft peaks form.
13. Fold the whipped egg whites gently into the sauce.
14. Fold the cooked macaroni and flaked fish into the sauce.
15. Grease a baking dish with the remaining 1 tablespoon butter.
16. Pour the fish and macaroni mixture into the dish.
17. Scatter the breadcrumbs and parmesan evenly over the top.
18. Bake for 30-35 minutes until puffed and golden on top.