Entree: Norway – Norwegian Coastal Seafood – Havets Skatt ("Treasure of the Sea" — a baked Norwegian mixed seafood gratin in a creamy dill sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) mixed firm white fish fillets (cod or pollock), cut into 1–2 in (2–5 cm) pieces
- 8 oz (225 g) salmon fillet, skin removed, cut into 1–2 in (2–5 cm) pieces
- 8 oz (225 g) raw shrimp, peeled and deveined
- 1 lb (454 g) potatoes, thinly sliced (about 3 medium potatoes)
- 1 tbsp (15 g) salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 2 tbsp (30 g) butter
- 1 medium leek, white and pale green only, sliced and rinsed (about 6 oz / 170 g)
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tbsp (15 g) Dijon mustard
- 2 tbsp (30 g) fresh dill, chopped (plus extra for garnish)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) breadcrumbs (preferably coarse) mixed with 1 tbsp (15 g) melted butter for topping
- 1 tbsp (15 ml) olive oil for drizzling

Instructions

1. Preheat oven to 400°F (200°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Bring a pot of salted water to a boil and blanch the potato slices 3 minutes to slightly soften; drain and pat dry.
3. Season the fish and salmon pieces lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
4. In a skillet over medium heat, melt the butter and sauté the leek until soft and translucent, about 5 minutes. Add the white wine (if using) and reduce by half.
5. Stir in the fish stock, heavy cream, Dijon mustard, remaining 1/2 tsp (2.5 g) salt, and remaining 1/4 tsp (1.25 g) pepper. Bring to a gentle simmer, then remove from heat and mix in the chopped dill and lemon juice.
6. Layer half the potato slices in the bottom of the prepared dish, lightly overlapping. Spoon half the cream sauce over the potatoes.
7. Arrange the seasoned white fish and salmon pieces over the potato layer, then scatter the shrimp on top. Pour the remaining cream sauce evenly over the seafood and top with the remaining potato slices.
8. Sprinkle the breadcrumb-and-butter mixture evenly over the top and drizzle with 1 tbsp (15 ml) olive oil.
9. Bake in the preheated oven for 25–30 minutes until the potatoes are tender, the seafood is cooked through (fish flakes easily, shrimp are opaque), and the top is golden.
10. Remove from oven and let rest 5 minutes. Garnish with extra chopped dill and serve with lemon wedges and crisp rye bread or boiled potatoes.