Adam Liaw’s curried fish gratin

Name: Adam Liaw’s curried fish gratin
Cook time: 1 h 30 min
Yield: 4
Cuisine: European
Ingredients: 600g potatoes, unpeeled; 400ml milk; 1 tsp vegetable stock powder; 500g ling or other firm white fish; 50g butter, plus extra for the bread; 1 brown onion, finely diced; 50g plain flour; 1 tsp Keen’s curry powder (optional); 1 tsp salt; 3 spring onions, sliced; 2 cups grated cheese; slices of rye bread, to serve

Adam Liaw

September 2, 2024

easyTime:1-2 hoursServes:4

In its most basic form, this fish and potato stew is the national dish of Iceland, but all well-loved dishes go through thousands of variations.

Ingredients

600g potatoes, unpeeled
400ml milk
1 tsp vegetable stock powder
500g ling or other firm white fish
50g butter, plus extra for the bread
1 brown onion, finely diced
50g plain flour
1 tsp Keen’s curry powder (optional)
1 tsp salt
3 spring onions, sliced
2 cups grated cheese
slices of rye bread, to serve

Method

Step 1
Place the potatoes in cold water and bring to a simmer. Simmer for 25 minutes until tender enough for a small paring knife to be inserted and withdrawn easily. Drain well and cool slightly. Peel the potatoes and roughly chop the flesh.
Step 2
While the potatoes are cooking, place the milk and about 1 cup of water into a medium saucepan and add the vegetable stock powder. Bring to a simmer, then add the fish and simmer for 8 minutes. Remove the fish and drain, reserving the poaching milk, then flake the fish into large pieces.
Step 3
Place a medium saucepan over medium heat and add the butter and onion. Fry onion for about 3 minutes until softened, then add the flour and stir to combine. Add the curry powder (if using) and then stir in as much of the poaching milk as needed to create a sauce about the same consistency as thickened cream. Season with the salt, then stir in the fish, potatoes and spring onions. Taste and adjust seasoning if needed.
Step 4
Transfer to a baking dish and scatter with the cheese. Place under a hot grill until the cheese has browned. Serve with butter and rye bread.