This is one of my favorite fish dishes. My parents always used to make the mash in the fish gratin with potatoes only. Now that I have my own garden, I put a lot more vegetables in my mash. Jerusalem artichoke, parsnip or celery root goes really well with the potatoes, and the fish too for that matter.

Instructions:

Turn the oven to 390 degrees (around 200 degrees Celsius.)
Grease a large baking dish and put the fish (thawed) in the middle, so that you have some space along the edges. Add a few drops of white vinegar or lemon juice on top of the fish, season with salt and let the fish rest for a bit while you prepare the mash.

Boil the root vegetables and mash them with the cream and butter.

Start preparing the sauce.
Melt butter in a pot and add a splash of fluid.
Add the flour and start whisking to avoid clumps. Pour more cream and stock into the pot.
Let the sauce simmer for a few minutes and season with salt and pepper. Finish off by adding a little bit of chopped dill.

Put the mash around the fish in the baking dish.
Pour the sauce over the fish and add shellfish and sliced tomatoes on top.
Cook in the oven for around 30 minutes.
Make sure that the fish is cooked all the way through, leave the gratin in the oven for a bit longer if necessary.

Serve the fish gratin with grated carrots, a salad, peas or other vegetables. Enjoy!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth