Put and Take Sverige
Rainbow trout fish gratin
Fish gratin is Swedish home cooking at its best: creamy, filling and made from what you have at home. With rainbow trout from put and take it is extra good, and the recipe is hard to mess up. If you filleted the fish yourself, see fillet rainbow trout first.
How to do it
The base is parboiled potato in the bottom, rainbow trout in pieces on top, and a cream sauce with mustard and dill that binds it all. A lid of grated cheese and breadcrumbs gives the golden crust. Parboil the potato a few minutes so it has time to go tender in the oven, and drain any thawed fish well so the gratin does not go watery.
Serve
The fish gratin is a complete meal on its own, but a simple green salad and a spoon of lemon and dill sauce lift it. Leftovers are at least as good the next day.
Good to know
The gratin heats through in the oven, so you do not need to freeze the fish first — freezing applies only to gravad and cold-smoked fish. If you caught brown trout or Arctic char they work in the same recipe; see cooking brown trout and cooking Arctic char.
FAQ
Do I need to freeze the fish first?
No. The gratin heats through in the oven, so no freezing is needed. Freezing is required only for gravad and cold-smoked fish.
Can I use frozen rainbow trout fillet?
Yes. Thaw the fillet fully and drain it well so the gratin does not go watery. Pat the pieces dry with kitchen paper before you put them in the dish.
Can I assemble the gratin ahead?
Yes. Assemble the whole gratin except the cheese, keep it cold, and bake with the cheese when it is time. Allow a few extra minutes in the oven if it is fridge-cold.