Gratíneraður fiskur is the casserole that appears at Icelandic family gatherings when you want something impressive without fuss. Thick fillets are covered entirely in a mustard-spiked béchamel, crowned with cheese, and baked until bubbling and bronzed.
Ingredients
- 600g thick cod or haddock fillets, patted dry
- 50g butter
- 50g plain flour
- 500ml whole milk, warmed
- 1 tsp Dijon mustard
- ½ tsp salt and white pepper
- 150g grated Gouda or aged cheddar
- A pinch of nutmeg
- Butter, for greasing the dish
Preparation
- Preheat the oven to 200°C (400°F). Grease a medium baking dish that fits the fish in a single layer.
- Make the béchamel: melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually add warm milk, whisking constantly, until smooth and thickened. Stir in mustard, nutmeg, salt, and pepper.
- Arrange the fish fillets in the baking dish. Pour the béchamel over the fish so it is completely covered — no dry spots.
- Scatter the grated cheese evenly over the top.
- Bake for 20–25 minutes until the sauce is bubbling at the edges and the cheese is golden brown.
- Rest for 5 minutes before serving with boiled potatoes and a simple green salad.
Chef's tips
- Pat the fish thoroughly dry before baking — excess moisture will thin the sauce.
- A tablespoon of grated horseradish stirred into the béchamel adds a classic Icelandic kick.
- Individual ramekins make an elegant dinner-party presentation.
About Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.