Laks Gratin (Norwegian Monkfish Casserole)
A comforting, layered casserole dish filled with the rich flavors of Norway, featuring monkfish in a creamy bechamel sauce.
Ingredients
- ●1 1/2 pounds norwegian monkfish filletspreferably wild-caught
- ●1/2 cup old-fashioned breadcrumbspreferably homemade
- ●2 cups comforting bechamel saucesee below for bechamel sauce recipe
- ●2 tablespoons all-purpose flourfor thickening bechamel sauce
- ●4 tablespoons unsalted butterfor sautéing and greasing casserole dish
- ●1 cup grated cheddar cheesepreferably sharp cheddar
- ●1/4 cup fresh parsleychopped for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare the bechamel sauce (see below for recipe).
- 3
Butter the bottom and sides of a 9x13-inch casserole dish.
- 4
Sauté the monkfish fillets in a pan until browned on both sides, about 3-4 minutes per side.
- 5
Transfer the cooked monkfish to the prepared casserole dish.
- 6
Spread half of the bechamel sauce over the monkfish, followed by half of the grated cheddar cheese.
- 7
Repeat the layers, starting with the remaining bechamel sauce and then the remaining cheddar cheese.
- 8
Top with breadcrumbs and a sprinkle of grated cheese.
- 9
Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
- 10
Remove from the oven and let it rest for 5 minutes before serving.