Yesterday I had one of those favorite blogger mornings, where I step into Copenhagen Fabulous Life – observe the Copenhageners and inhale the laidback, cool and cosy atmosphere. And take a lot of pictures – happiness! It turns out I actually know the golden chica portrayed on the photo above, from my work at Aller Media – small world.
The rest of the day I was working on my upcoming ebook about hidden gems in Copenhagen Latin Quarter.
When coming home my Viking roots pop up, making me want to cook a Norwegian traditional fish dish: The Fish Gratin!
Although it doesn’t look like much, I promise you it tastes like a piece of heaven:
I think it was 10.30 pm before it was ready in the oven – yep, started off cooking it pretty late. And even though it was late, I couldn’t resist a steaming hot Norwegian fish gratin. So I digged into a full plate, and went to bed with a happy smile. And did I mention it took me a while to fall asleep, tossing and turning with a full gratin stomach ;) LOL. Hey, it was worth it!
The recipe: Quite a few of you readers asked me about the recipe, after showing the photo on our Facebook, so here it is:
AND in English:
- 80 g fish
- 80 g flour
- 4 dsl milk and fish stock
- 1 plate of raw scraped or ground fish (haddock, pollack, coalfish, etc.)
- 1 tablespoon salt
- 1 to 3 eggs
- 1 pinch of mace
- 1 tablespoon of crusty bread
How to do in short: Make a porridge of everything but the fish. Make it boil and wait until it’s cold. Then mix it with the fish – and put it in the oven for 45-60 minutes. Serve with white sauce or melted butter. Voilá :D
Peace & Love,
Ps. The cookbook is from Mama Norway, and my edition is from 1953. Still useful!Finishing off a sunny Copenhagen day - the Norwegian way,