Here Mike, promise me you'll make this after you move :-)
This is an old dish, slightly reminiscent of the English fish pie, but there are differences. This is one of the staples I grew up with and I think it still tastes fab. And another good thing is that besides the fish itself, all the other ingredients are household staples for me.
What you need
Dry macaroni (Very unsure of amount. Couple of handfuls maybe?)
Fish (Any variety, I'd personally steer clear of red fish and fatty fish like herring and mackeral. You can use raw but I personally prefer to cook the fish first. Makes life easier. ) My recipe says 400g, but this really is a "what do you have on hand"-kind of recipe. Leftovers are awesome for this
For the sauce:
3 tablespoons butter
4 tablespoons flour
3 eggs, separated
Salt, pepper and nutmeg
Plus breadcrumbs to sprinkle on top
Start off by making a basic white sauce. Melt the butter in a saucepan and whisk in the flour to make a roux (fancy french word for flour and butter used to thicken sauces.) Add in the milk while whisking, make sure you don't have a lumpy sauce. (In case of emergency, drain the sauce through a sieve ;-) )Add salt, pepper and nutmeg to taste. Also boil the macaroni, drain and set aside.
When the sauce has cooled slightly add in the egg yolks and mix well. Whip the egg whites stiff in a separate bowl
and add to the sauce:
Mix carefully so most of the air is retained. Add in the fish and cooked macaroni before putting in an oven proof dish of your choice. Top with breadcrumbs
Cook at 200C for 50mins-1hour (check that it's done by inserting a skewer and have it come out clean). Serve with streaky bacon, grated carrots, melted butter and boiled potatoes.
Extra tip: The gratin can be frozen both before and after cooking. Easiest is probably to freeze it raw and chuck it straight in the oven from frozen. Would probably take half an hour longer or so to cook through. If the top then becomes very brown, put some foil or baking paper over it to prevent burning.