Fish gratin with Spanish sauce

How to make it

1. 1

   Scrape the fish

   Cut the cleaned, washed and dried fish from the skin and bones. Scrape the flesh very fine, working from the tail upwards. Use haddock, saithe or cod.

2. 2

   Make the forcemeat

   Melt the butter, stir in the flour and thin gradually with the milk. Bring to the boil and let it cool. Stir in the finely scraped fish a little at a time, then the nutmeg, egg yolks, stiffly whisked egg whites, sherry and salt to taste.

3. 3

   Bake

   Put the mixture in a greased mould dusted with breadcrumbs. Sprinkle finely crushed dried breadcrumbs on top and bake in the oven for 30–45 minutes. Serve in the mould.

4. 4

   Stock from the leftovers

   You can make stock from the fish bones and skin: cover them with just enough cold water, and add 1 heaped tsp salt per litre of water.