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 Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.