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Friday's Catch: Fish au Gratin

By April 10, 2008

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On the Pacific Northwest coast, where I live, itís easy to make fish a regular and healthy part of our diets Ö especially on Fridays. Thatís the day when the boats of our local fishermen come in, and you can pick up freshly caught sole, flounder, salmon, and crab (in season) for a wink and a song down at the docks (well, maybe not for a wink, but definitely for less than a dollar a pound. Iíll see what a song can land me the next time someoneís selling halibut or cod--most of these catches are reserved for more lucrative commercial markets).

One of my favorite ways of preparing fresh sole or flounder is in fish au gratin (fiskgratšng). This casserole is even better when you use the fish heads to prepare a quick fish stock. Be sure to pick up either fresh or frozen shrimp and a good Scandinavian white cheese like Jarlsberg to add both beauty and flavor to this easily prepared but sophisticated dish.

Fish au gratin image ©2008 Kari Diehl, licensed to About.com.


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