Norwegian fish casserole

Ingredients for 4 servings:

• 300 g cod fillet(s), cooked
• 150 g pasta (maccheroni)
• ½ stalk(s) leek, chopped
• 3 tbsp butter
• 5 tbsp flour
• 4 dl milk
• 1 tsp salt
• pepper
• nutmeg
• some turmeric
• 200 g cheese, grated
• 3 eggs, separated
• 40 g breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Prepare the macaroni according to the package instructions. You can use any type of cooked fish, but cod is always preferable. If you only have raw fish, it must first be soaked in salted water for up to 10 minutes (0.1 liters of salt per liter of water). Melt the butter in a saucepan, then add the flour. Gradually add the milk, stirring constantly. Stir until no lumps remain. Add salt and nutmeg (and turmeric and pepper if desired), then add the egg yolks and chopped leek. Finally, stir in about 100g of cheese. Tear the fish into small pieces and add them to the sauce with the macaroni. Taste for enough salt. Beat the egg whites until stiff peaks form and add them. Caution: Once the egg whites have been added to the sauce, do not stir too much—otherwise, the casserole will not be very fluffy. Pour everything into an ovenproof roasting pan. Sprinkle with the remaining cheese and breadcrumbs. Place the roasting pan on the lowest rack in the oven. The casserole should be ready after 30 minutes. I like to serve it with crudités and/or potatoes.