Scandinavian Seafood Casserole
Cod, flounder, halibut, or sole can be used in this casserole. For a special occasion, use a pastry bag to pipe the mashed potatoes around the edges of the baking dish. You can also just use a spoon to dollop them into fluffy mounds. Either way will still taste great!
Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 5 Tbsp. butter, divided
- 2 lbs. white fish fillets, bones and skin removed
- 1 1⁄2 tsp. salt, divided
- 1⁄2 tsp. pepper, divided
- 3 lemons, divided
- 3 Tbsp. flour
- 1 cup fish stock
- 1 cup half-and-half
- 3 Tbsp. grated Jarlsberg cheese
- 1⁄2 cup fresh dill, divided
- 1 Tbsp. lemon zest
- 3 cups mashed potatoes
- 1 cup medium shrimp, cooked and peeled
- Preheat oven to 425°F. With 1 tablespoon of butter, grease a medium baking dish.
- Place fish in prepared baking dish and season with 1 teaspoon salt and 1⁄4 teaspoon pepper. Drizzle with 3 tablespoons lemon juice. Cut 1 tablespoon of butter into small pieces and scatter over fish. Bake in the center of oven for 15 minutes. Remove the baking dish from the oven and increase heat to 475°F.
- In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. When the butter turns frothy, add the flour and stir until incorporated. Whisking constantly and pouring in a steady stream, add the fish stock and the half-and-half. Add the cheese and stir until incorporated. Add 1⁄4 cup finely chopped dill, lemon zest; 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Simmer for 10 minutes, stirring occasionally. Pour the sauce over the fish in the baking dish.
- Put mashed potatoes into a pastry bag with large star tip. Pipe the mashed potatoes around the edges of the casserole dish. Return to the oven and bake for 10 to 15 minutes, or until potatoes are browned at the edges.
- Place shrimp over the top of the casserole and garnish with dill sprigs. Serve with wedges of lemon.