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Fish gratins

6 recipes · Fish

6 fish gratins recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Fish with Macaroni

    Erken's Fish with Macaroni (1914): cooked fish mixed with macaroni, milk, egg and cheese, baked light brown. Served with parsley sauce or sauce Colbert.

  • Fish Gratin I

    Classic fish gratin from Erken (1914): thick white sauce with cooked fish, mace and eggs, topped with rusk crumbs and baked. Served with butter.

  • Fish Gratin II with Espagnole Sauce

    A finer fish gratin from Erken (1914) of scraped raw fish, white sauce, sherry and whipped egg whites, baked and served with espagnole sauce.

  • Fish Ragout in Shells

    Erken's fish ragout in shells (1914): cooked fish and macaroni in a butter sauce with egg yolks and nutmeg, filled into shells, topped with cheese.

  • Whiting gratin

    Whiting gratin from Erken (1914): whiting fillets rolled around fish forcemeat, steamed in brown tomato sauce with mushroom and sherry; lobster variant.

  • Baked halibut in the dish

    Baked halibut in the dish from Erken (1914): browned halibut slices and pickled gherkins layered in a dish, covered with brown butter sauce, baked 45 min.