Fish Gratin with Parmesan and Basil

from Norwegian food blog

submitted by Irene Lindbeck Tibbits

preparation 1 to 1 ½ hours

serves 4 to 6

1¾ pounds cod or similar fish

2 cups milk

2 ounces butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

1½ ounces flower

3 eggs

2½ ounces shredded Parmesan

Salt and cayenne pepper

4 spring onions, thinly sliced

1 fist full basil, finely chopped

¾ cup bread crumbs or Panko

Preheat oven at 400 degrees F. Cut the fish into 1 x 1-inch chunks. Heat milk at low heat, add fish and let simmer about 5 minutes, remove fish and place on paper towel. Keep the milk warm.

Melt butter in a pan, add shallot and garlic, stir until soft and clear. Add flour and stir with the milk till you have a smooth sauce. Let simmer for a couple of minutes.

Turn off heat and let sauce cool some. Mix in eggs, one at a time, stirring continually, add Parmesan, spring onion and basil, add salt and cayenne to taste.

Place fish in a buttered, 8 x 11-inch oven proof dish. Pour sauce over fish and turn carefully in the sauce. Spread Panko evenly on fish, if desired drip with olive oil. Bake for 35 to 45 minutes till gratin has hardened and the Panko is golden.