Fiskegrateng - Fish Souffle

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“Delicious with a green mixed salad and a perfect way to use up any leftover fish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”

Ingredients Nutrition

  • 7 tablespoons butter
  • 7 tablespoons flour
  • 34 teaspoon salt
  • 18 teaspoon pepper
  • 12 teaspoon sugar
  • 2 cups whole milk
  • 4 eggs, separated
  • 2 cups fish, cooked and flaked (any kind is fine)
  • 2 tablespoons breadcrumbs


  1. Lightly beat egg yolks and beat egg whites until stiff.
  2. Preheat oven to 350F and lightly butter a casserole dish.
  3. Melt butter; blend in flour, salt, pepper and sugar.
  4. Add milk gradually, stirring constantly and cook until thickened.
  5. Cook over very low heat an additional five minutes.
  6. Remove from heat and add beaten egg yolks and fish.
  7. Fold in stiffly beaten egg whites.
  8. Pour into prepared casserole, sprinkle with bread crumbs.
  9. Set casserole in a pan of hot water and bake until firm to the touch, 45 to 60 minutes.

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