After an extended break here at Nordic Provisions, we are finally back with some new recipes. Having recently had a quick vacation back in our hometown, Tromsø, in the north of Norway, we were feeling really inspired to get back into it. So expect a lot more updates and recipes coming to Nordic Provisions in the coming weeks and months.
Norwegian fish gratin is kind of our weird take on mac and cheese. Originally potatoes were used, but sometime after macaroni was introduced to Norwegians in the early 1900’s, we switched over.
Another weird thing is the use of curry powder, which isn’t always used but it’s not uncommon in some Norwegian fish dishes. I learned this recipe from my father who always uses a lot of curry powder.
This makes for a pretty bizarre combination of ingredients, a kinda fusion of Norwegian, Italian and Indian cuisine, but ever since I was a kid this has been one of my favorite dishes. Fish gratin is actually so common here in Norway that every grocery store has at least 2 or 3 different variants of it in the frozen produce isle, right next to the frozen pizzas and such. Many of them are not bad at all, but needless they don’t come close to a good home made one.