2 Tbsp margarine
3½ Tbsp flour
2 dl (¾ cup) full fat milk
freshly ground white pepper
ground nutmeg
5 dl (2 cups) flaked cooked fish
2 eggs
1½ dl (⅔ cup) breadcrumbs
1 Tbsp butter


Step 1

Preheat the oven to 160 degrees C.

Step 2

Melt the margarine and add the flour. Gradually whisk in the milk and seasonings. Bring to a boil, whisking until thick. Stir in the fish. Beat the egg and stir into the mixture.

Step 3

Grease a 1 liter (quart) ovenproof dish and sprinkle bottom and sides with breadcrumbs. Pour the fish mixture into the prepared dish. Smooth the top with a rubber spatula, sprinkle with breadcrumbs and dot with butter. Place a cloth towel in the bottom on an oven tray. Place the dish on the towel (to keep it from moving). Add water to reach halfway up the sides of the dish. Bake 25 minutes.

Step 4

Serve with melted butter with chopped hard-cooked egg and coleslaw.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346