Post by Brenton on Dec 25, 2007 22:33:06 GMT -5
ICELANDIC HOUSEWIVES' FISH GRATIN
SERVES 6
The name of this cherished national dish is actually "mashed fish in Sunday clothes" (plokkfiskur i sparifotum). The basic fish and potato mixture is dressed up (Sunday clothes) and baked into a gratin.
3 medium red-skinned potatoes, peeled and halved
1 tablesthingy plus 2 1/2 teasthingys salt, plus extra for seasoning
2 cups milk
1 tablesthingy vegetable, corn, or canola oil
2 pounds skinless cod, haddock, or hake fillet
1 teasthingy pepper, plus extra to season fish and topping
1/4 to 3/4 cup bottled clam juice
8 tablesthingys (1 stick) unsalted butter
1 medium onion, finely chopped
3/4 teasthingy curry powder
6 tablesthingys all-purpose flour
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
Bring a medium pot of water to a boil. Add the potatoes and 1 tablesthingy of salt and cook until just tender but still firm, about 17 minutes. In a colander, drain the potatoes. When cool enough to handle, use a dinner fork to mash them roughly, and set aside. In the now empty pot over low heat, heat the milk just until it steams (but does not boil), and keep warm.
Meanwhile, adjust the oven rack to the middle position and heat the oven to 400 degrees. Smear a 3-quart baking dish with 1 1/2 teasthingys of oil, add the fish, and smear it with the remaining 1 1/2 teasthingys of oil, sprinkle with salt and pepper to taste, cover lightly with aluminum foil, and bake until just cooked through, about 20 minutes. Let cool, then break into large flakes and set aside. Pour liquid in the baking dish into a measuring cup, add clam juice to measure 1 cup, and add to the warm milk. Wipe the baking dish with paper towels, grease it with 1/2 tablesthingy of butter, and set aside.
In a straight-sided saute pan or large saucepan set over medium heat, melt 6 tablesthingys of butter. Add the onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add curry powder, 2 1/2 teasthingys salt, and 1 teasthingy pepper, and cook, stirring continuously, for about 45 seconds. Add flour, stir to combine (and work out any lumps), and cook, continuing to stir, for about 2 minutes. Gradually add the milk and clam-broth mixture, stirring vigorously, until the sauce is smooth and thick. Reduce the heat to low and continue to cook, stirring constantly, for about 5 minutes. Remove from the heat, add the reserved potatoes and fish, and stir to combine. Transfer the mixture to the baking dish, smooth the top, and set aside.
In a small saucepan over low heat (or alternatively, in a bowl in the microwave), melt the remaining 1 1/2 tablesthingys of butter. Add bread crumbs, parsley, and salt and pepper to taste, stir to combine, and sprinkle the mixture evenly on the surface of the fish mixture. Bake until it is bubbling and the bread crumbs are golden brown, about 35 minutes. Allow the gratin to rest for about 5 minutes, and serve.
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We tried this recipe last week for dinner, and everyone loved it. It is really enjoyable, reccomend it to you all!
SERVES 6
The name of this cherished national dish is actually "mashed fish in Sunday clothes" (plokkfiskur i sparifotum). The basic fish and potato mixture is dressed up (Sunday clothes) and baked into a gratin.
3 medium red-skinned potatoes, peeled and halved
1 tablesthingy plus 2 1/2 teasthingys salt, plus extra for seasoning
2 cups milk
1 tablesthingy vegetable, corn, or canola oil
2 pounds skinless cod, haddock, or hake fillet
1 teasthingy pepper, plus extra to season fish and topping
1/4 to 3/4 cup bottled clam juice
8 tablesthingys (1 stick) unsalted butter
1 medium onion, finely chopped
3/4 teasthingy curry powder
6 tablesthingys all-purpose flour
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
Bring a medium pot of water to a boil. Add the potatoes and 1 tablesthingy of salt and cook until just tender but still firm, about 17 minutes. In a colander, drain the potatoes. When cool enough to handle, use a dinner fork to mash them roughly, and set aside. In the now empty pot over low heat, heat the milk just until it steams (but does not boil), and keep warm.
Meanwhile, adjust the oven rack to the middle position and heat the oven to 400 degrees. Smear a 3-quart baking dish with 1 1/2 teasthingys of oil, add the fish, and smear it with the remaining 1 1/2 teasthingys of oil, sprinkle with salt and pepper to taste, cover lightly with aluminum foil, and bake until just cooked through, about 20 minutes. Let cool, then break into large flakes and set aside. Pour liquid in the baking dish into a measuring cup, add clam juice to measure 1 cup, and add to the warm milk. Wipe the baking dish with paper towels, grease it with 1/2 tablesthingy of butter, and set aside.
In a straight-sided saute pan or large saucepan set over medium heat, melt 6 tablesthingys of butter. Add the onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add curry powder, 2 1/2 teasthingys salt, and 1 teasthingy pepper, and cook, stirring continuously, for about 45 seconds. Add flour, stir to combine (and work out any lumps), and cook, continuing to stir, for about 2 minutes. Gradually add the milk and clam-broth mixture, stirring vigorously, until the sauce is smooth and thick. Reduce the heat to low and continue to cook, stirring constantly, for about 5 minutes. Remove from the heat, add the reserved potatoes and fish, and stir to combine. Transfer the mixture to the baking dish, smooth the top, and set aside.
In a small saucepan over low heat (or alternatively, in a bowl in the microwave), melt the remaining 1 1/2 tablesthingys of butter. Add bread crumbs, parsley, and salt and pepper to taste, stir to combine, and sprinkle the mixture evenly on the surface of the fish mixture. Bake until it is bubbling and the bread crumbs are golden brown, about 35 minutes. Allow the gratin to rest for about 5 minutes, and serve.
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We tried this recipe last week for dinner, and everyone loved it. It is really enjoyable, reccomend it to you all!
