Torskgratin, a recipe from Norway - one of my favorite winter dishes with fish! And it rehabilitates those packages with vegetables for making soup you find at super markets: They are useful for much more than a broth.
The original recipe comes from a 30-year-old cookbook on Scandinavian cuisine and traditions. The ingredients are cod fillet, broth and cream, parsley, breadcrumbs and some cheese, carrots, celery, leek and onion.
This combination of vegetables makes me think of packed root vegetables immediately. The recipe always works with it. The amount of parsley needed is usually included. The amount or weight of each ingredient is not so significant - one carrot more or less, thick or smaler chunk of celery: it does not matter. In the end, all the ingredients make a delicious casserole.
500 g fish fillet
1 package of with vegetables for making soup, 500 g, with carrots, pieces of leek and celery and parsley
250 ml broth (bouillon cube or granulate is fine)
a little butter to sauté
250 ml of cream
Juice of half a lemon
4 tbsp breadcrumbs
4 tablespoons grated cheese, e.g. mozarella
Cut the fish fillet into a few, larger pieces, drizzle with lemon juice and salt them. Chop the vegetables and the parsley.
Sear the vegetables in butter. Add 250 ml of water and dissolve the bouillon in it, add the cream. Simmer for 10 minutes. Season with salt and plenty of pepper. Put the vegetable sauce in a casserole dish.
Place fish fillets on top, sprinkle with parsley. Sprinkle with breadcrumbs and then the cheese. Bake in preheated oven at 180 degrees for 30 to 35 minutes.
It is good with boiled or mashed potatoes. I like it best with rice.
Usually, I do not like to reheat fish. And cream reduces its content and end up rather unappetizing being just a layer of grease. But with this casserole, it is no problem. It lasts in the fridge a day or two and can be reheated at low heat in a microwave.