Entree: Åland Islands – Fiskgratäng (Baked creamy fish gratin topped with mashed potatoes and dill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each, total about 24 oz (680 g) (cod, haddock, or local white fish)
- 1 1/2 lb (700 g) potatoes, peeled and cut for boiling
- 3 tbsp (45 ml) butter, divided
- 1/2 cup (120 ml) milk, plus extra for mashing
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (30 ml) butter, for sauce (separate from above)
- 2 tbsp (30 g) all-purpose flour
- 1 small (about 4 oz / 115 g) onion, finely chopped
- 1/2 cup (120 ml) fish or chicken stock
- 1/2 cup (120 ml) dry white wine or additional stock (optional)
- 1/4 cup (60 ml) sour cream or crème fraîche
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- Zest of 1 lemon
- 1 cup (100 g) grated Västerbotten or mild cheddar cheese, divided
- 2 large eggs, approx. 100 g total
- Salt, to taste
- 1/2 tsp (2.5 g) white or black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in salted cold water, bring to a boil and cook until very tender, about 15–20 minutes. Drain and mash with 1 tbsp (15 ml) butter and about 1/4 cup (60 ml) milk until smooth; season with salt and pepper. Allow to cool slightly, then beat in 2 eggs and 1/2 cup (50 g) grated cheese until combined.
2. Meanwhile, melt 2 tbsp (30 ml) butter in a skillet over medium heat. Sauté chopped onion until soft, 6–8 minutes. Sprinkle flour over the onions and cook 1 minute while stirring to form a roux.
3. Gradually whisk in stock and white wine (if using) until smooth. Stir in cream and bring to a gentle simmer until slightly thickened, 3–5 minutes. Add sour cream, lemon zest, lemon juice, chopped dill, and season with salt and pepper.
4. Place fish fillets in a lightly buttered 9x13-inch (23x33 cm) baking dish. Pour the creamy dill sauce evenly over the fish. Sprinkle a little cheese over the sauce if desired.
5. Spoon or pipe the mashed potato mixture over the sauced fish to form an even topping. Sprinkle the remaining grated cheese over the potatoes.
6. Bake in the preheated oven 25–30 minutes, until the top is golden and the fish is cooked through (internal temperature of fish should be opaque and flake easily).
7. Let rest 5 minutes, garnish with additional chopped dill and parsley, and serve warm with pickled cucumbers or a simple green salad.