Fish

Erken's fried eel (1914): skinned, cut into pieces, salted, breaded in flour, egg and rusk crumbs and deep-fried. Served with lemon and remoulade.

Erken (1914), p. 135: boiled fish in a thick brown sauce with anchovy butter and gherkins, formed into cakes, breaded and fried, with fried parsley.

Browned fish balls with piquant sauce from Erken (1949): lightly fried fish balls in a fish-stock sauce flavoured with smoked roe or tomato purée.

Puff pastry flounder from Erken's Stor kokebok (1949): puff pastry shaped like a flatfish, filled with fish stew with prawns, lobster or vegetables.

Stuffed flounder from Erken (1914): fillets half-cooked in white wine, turned in butter with onion, parsley and mushroom, finished in bouillon.

Erken's fish in curry sauce (1914), pp. 135–136: curry sauce of butter, flour, milk and fish stock, with cold cooked fish gently warmed in it.

Erken's 1914 instructions for opening a boiled lobster: split head and tail, remove the stomach and intestine, crack the claws, save the roe and green.

Erken's preserved mussels (1914): boiled mussels layered in jars with bay leaves and peppercorns, covered with vinegar and mussel stock, heated and sealed.

Boiled mussels breaded in rusk crumbs and egg, fried golden and served with fried parsley and lemon – a French-inspired starter from Erken's fish chapter.

Lobster à l'américaine from Erken's Big Cookbook (1914): boiled lobster in a sauce of shell stock, tomato purée and lobster innards, with mushrooms.

Cold lobster dish from Erken's Big Cookbook (1914): tail halves filled with lobster mousse, garnished with truffle and oysters, on lettuce with mayonnaise.

Erken's lobster au naturel (1914): boiled, split lobsters in a ring around a bread base, garnished with crayfish, lemon, lettuce and tomatoes.

Erken's homemade ansjos (1914), Norway's spiced sprats: small herring brined, layered in jars with oil and ground spices, and matured cool for 6–8 weeks.

Fresh fried herring from Erken (1914): herring deboned and stuffed with an anchovy, breaded in rusk crumbs and rye flour, fried golden in butter.

Erken's breakfast herring (1914): sprats salted, rolled around an olive and packed in small jars with a whisked marinade of oil, vinegar and sugar.

Classic kryddersild from Erken's Big Cookbook (1914): fresh herring pre-salted, left in vinegar and layered with allspice and cloves. Matured 3–4 weeks.

Saturday herring: whole herring boiled in salted water with onion and vinegar, served with carrot, turnip and parsley butter. From Erken's Big Cookbook (1949).

Lucifer herring from Erken (1914): a cold salad of soaked herring strips with boiled potatoes and raw apples, in a piquant dressing of herbs and oil.

Small anchovy soufflé from Erken's Big Cookbook (1914): white base sauce with mashed anchovies and cayenne, whipped whites folded in, baked in small molds.

Erken's basic method (1914) for shaping fish dumplings with two dessert spoons and poaching them slowly in fish stock or salted water, for soup or sauce.

Erken 1914: cooked fish dumplings and pieces of celeriac warmed in a brown sauce of butter, flour, fish stock/celeriac water, madeira, salt and paprika.

Erken 1914: fish dumplings and button mushrooms warmed in a brown sauce with fish stock, tomato purée, sherry, salt and paprika.

Erken 1914: cooked, drained fish dumplings browned in lightly browned butter, ideally served with sautéed button mushrooms.

Erken's pike forcemeat (1914): scraped pike ground with salt and potato starch, thinned with milk and cream and baked as a pudding in a water bath.

Classic poached cod from Erken (1914): finger-thick slices simmered in salted water, served with potatoes, horseradish and melted butter or hollandaise.

Erken's fish gratin (1914): cold cooked fish set in a border of mashed potato, layered with a white sauce of cream, fish stock and butter, and baked.

Poached flounder (barbue cuite) from Erken (1914): whole or sliced, served with melted butter, oyster sauce or hollandaise.

Whole poached small fish from Erken (1914): haddock, whiting, trout or perch curved into a ring, poached in salted water, served with boiled potatoes.

Boiled halibut (flétan cuit) from Erken (1914): halibut pieces simmered tender in salted water, served with melted butter, hollandaise or caper sauce.

Simple recipe from Erken's Stor kokebok (1914) for whole whiting poached in salted water, served with parsley butter; large fish can be divided into pieces.

A short Erken recipe (1914) for garfish: prepared like mackerel, floured and fried in butter, while the trimmings are boiled into a rich fish soup.

Whiting à la Margot from Erken (1914): breaded, butter-fried whiting with the back opening filled with maître d'hôtel butter, garnished with lemon slices.

Pan-fried whiting from Erken's cookbook (1914): whiting turned in seasoned flour, fried in browned butter and served with browned butter and fried parsley.

Haddock in a dish from Erken (1914), p. 96: haddock fillet layered with butter, covered with white sauce with soured cream and lemon, baked 45 minutes.

Halibut à la régence from Erken (1914): marinated halibut slices with breaded oysters between them, baked in a hot oven, gratinated and served on salad.

Salmon à la Doria (Erken 1914): the middle cut of salmon steamed in the oven with fish stock, served in a cream sauce with crayfish butter and mushrooms.

Erken's poached pike (1914): slices washed in vinegar water, brought to a boil in heavily salted water and finished off the heat. Served with horseradish.

Erken's steam-cooked perch (1914): a whole perch salted, laid between pats of butter and parsley and cooked covered over low heat. The sauce is whisked.

Erken's pike à la Chambord (1914): a large pike larded with tongue and bacon, basted with meat stock and roasted about 2 hours. Juices thickened with sago.

Erken's pike with crayfish ragout (1914): pike steamed tender in fish stock and covered with a sauce of crayfish butter and lemon, with crayfish meat.

Erken's whole roasted pike (1914) in the oven with butter, stock and sour cream, served with brown gravy, glazed chestnuts, Brussels sprouts and potatoes.

Grilled pike from Erken (1914): diagonal finger-thick slices breaded in flour, butter and rusk crumbs, fried golden in browned butter.

Flounder fillet with mushroom sauce from Erken (1914), p. 85: fillets poached in fish stock and white wine, covered with brown mushroom sauce, gratinated.

Flounder fillet à la royale from Erken (1914), pp. 85–86: breaded, light brown fillets topped with butter-cooked banana, served with a tomato sauce.

Flounder fillet with green peas from Erken (1914): fillets folded around a potato slice, baked in fish stock, ringed with peas, served with parsley butter.

Flounder fillet with mushrooms from Erken (1914): breaded flounder fillets deep-fried in lard, served on a napkin with tartar butter and mushroom sauce.

Flounder fillet with tomatoes from Erken (1914), p. 85: half breaded and fried, half poached in fish stock, served on browned bread with tomato.

Turbot with eggplant from Erken (1914): oven-baked turbot fillets served with pan-fried eggplant slices, lemon juice, parsley and browned butter.

Bacalao en salsa from Erken (1914): soaked salt cod layered with potato, bell pepper, onion and tomato, oil and water poured over, simmered covered 1 hour.

Klippfisk à la russe from Erken (1914): salt cod layered with onion, tomatoes and bell pepper, lemon and browned butter, 10 minutes in a hot oven.

Salt cod with tomatoes from Erken (1914): soaked klippfisk steamed 20 minutes in a sauce of butter, onion, tomato purée and fish stock, with parsley.

Erken's poached klippfisk (1914): soaked 12 hours, brought to a boil and poached covered for 15 minutes. Served with melted butter or egg sauce, parsnips.

Erken's lutefisk recipe from 1914: stockfish soaked, kept in lye, freshened and boiled in salted water. Served with melted butter or pork drippings.

Erken's method for stockfish: beat the dried fish with a wooden mallet, soak it 1–2 days, steam it on a rack under a lid, and serve with oil, pepper, and salt.

Erken (1914): whole mackerel cleaned without opening the belly, stuffed with parsley and gently poached in salted water, served with parsley butter.

Erken (1914): mackerel boiled in salted water and served cold with horseradish sauce; the stock is thickened into a soup with carrots, parsley and chives.

Mackerel in beignet batter from Erken (1914): mackerel pieces dipped in beer batter with whipped egg whites, deep-fried golden, with maître d'hôtel butter.

Whole pan-fried mackerel from Erken (1914): mackerel filled with parsley butter, browned, then fried slowly in cream for half an hour, with the pan sauce.

Short instruction from Erken (1914): smoked mackerel in broad pieces, toasted or fried in butter, served with scrambled eggs, spinach or sorrel.

Erken's mackerel fillet (1914): fillets poached in fish stock and white wine, skinned and covered with a light veal-stock sauce with herbs.

Erken's Fish with Macaroni (1914): cooked fish mixed with macaroni, milk, egg and cheese, baked light brown. Served with parsley sauce or sauce Colbert.

Classic fish gratin from Erken (1914): thick white sauce with cooked fish, mace and eggs, topped with rusk crumbs and baked. Served with butter.

A finer fish gratin from Erken (1914) of scraped raw fish, white sauce, sherry and whipped egg whites, baked and served with espagnole sauce.

Erken's fish ragout in shells (1914): cooked fish and macaroni in a butter sauce with egg yolks and nutmeg, filled into shells, topped with cheese.

Whiting gratin from Erken (1914): whiting fillets rolled around fish forcemeat, steamed in brown tomato sauce with mushroom and sherry; lobster variant.

Baked halibut in the dish from Erken (1914): browned halibut slices and pickled gherkins layered in a dish, covered with brown butter sauce, baked 45 min.

Erken's pressed cod (1914): winter cod split, salted for 4 days, pressed with a stone, soaked and boiled. Served with egg butter or mustard sauce.

Rakefisk of trout from Erken (1914): cleaned, unwashed fish layered with salt and sugar under pressure, making its own brine and curing about 2 months.

Homemade smoked salmon from Erken (1914): salted under a weight, brushed with saltpeter in cognac, cold-smoked 8 hours and matured. Trimmings become soup.

Smoked haddock from Erken (1914), p. 96: four methods for a smoky flavor, from brine and cold smoking to liquid smoke. Served hot with carrots.

Erken's 1914 method for salting herring and mackerel: 18 hours in a brine strong enough to float an egg, then dry-salted tightly packed in a trough.

Erken's 1914 method for salting larger fish: cleaned fish laid in a trough on salt and sugar, the belly packed with salt, ready to use after 3 days.

Eel in aspic: stuffed, rolled eel simmered in wine and spices, sliced and set in clear aspic. From Erken's Big Cookbook (1949).

Poached fish fillet served with a sauce of crab fat, butter and flour, layered with crab meat. From Erken's Big Cookbook (1949).

Piquant fish fillet coated in rusk crumbs, fried in butter and oil and topped with horseradish, onion and capers. From Erken's Big Cookbook (1949).

Fish and thin potato slices layered with butter and chives and cooked over very low heat. From Erken's Big Cookbook (1949).

Fried redfish: skin-on fillets turned in flour and salt, browned in butter and finished in soured cream. From Erken's Big Cookbook (1949).

Curry sauce for boiled eel from Erken (1914): butter, flour and curry thinned with eel stock and simmered 5 minutes; the eel is warmed in the sauce.

Parsley sauce for boiled eel from Erken (1914): a roux thinned with eel stock, simmered and seasoned, with chopped parsley stirred in just before serving.

Erken's sauce à la génoise (1914): a brown butter sauce with chopped ham, fish stock and red wine, thickened with egg yolk and lemon. For fish.

Spanish sauce from Erken (1914): a roux thinned with milk and boiling cream, reduced and seasoned with parsley and anchovy butter. Served with fish.

Homemade cod roe caviar from Erken 1914: fresh roe stirred with fine salt (about 10%) and cured cold for 2–3 weeks, served with pepper and lemon juice.

Erken's cold salmon (1914): salmon cooked in a spiced court-bouillon, cooled in the stock and garnished with herbs, lobster roe and stuffed tomatoes.

Cold trout from Erken (1914): cooked like cold salmon and set on a tomato base with tarragon and chervil, covered with fish aspic and chilled.

Sliced boiled cod roe browned in butter and mixed with shrimp and boiled cauliflower; served cold in mayonnaise or warm in cauliflower sauce.

A cold canapé from Erken 1914: round buttered bread with lemon, caviar stirred with onion and cayenne, capers in the center and peeled shrimp around.

French-inspired appetizer from Erken 1914: boiled cod liver and oysters in buttered shells with white sauce, topped with rusk and butter and gratinated.

Caviar preparation from 3 kg cod or trout roe, salted for 3 days and mixed with oil, smoke acid and spices. From Erken's Stor kokebok, 1949.

Simple caviar from 750 g fresh roe, stirred with cream, salt and pepper and served ice-cold with onion and toast. From Erken's Stor kokebok, 1949.

Roast roe after Henriette Schønberg Erken: 1 kg of roe turned in flour, salt and pepper and roasted in a hot oven for about 1 hour. From the Big Cookbook, 1949.

Brown herring soup from Erken's Big Cookbook (1914): herring stock thickened with a brown roux and seasoned with sherry, cayenne, roots and mushrooms.

Erken's herring soup (1914) cooked on fresh herring and trimmings, thickened with a roux, thinned with milk and served with chives and whipped sour cream.

Fried stockfish with leek or onion and tomato purée, simmered for ten minutes. A recipe from Erken's Big Cookbook (1949).

Steamed stockfish after Henriette Schønberg Erken: soaked fish sprinkled with salt and steamed under a lid for about 15 minutes. From the Big Cookbook, 1949.

Blandaball from Erken (1949): boiled dumplings of minced saithe or coley and raw potato with a piece of pork fat inside, served with melted butter.

Fish offal cakes from Erken's cookbook (1949): cooked fish offal minced with potatoes, shaped into cakes, fried in butter and served with browned butter.

Fish soup from Erken's Big Cookbook (1949): a stock of small whole fish thickened with flour and soured cream, with root vegetables and plenty of chives.

Pike caviar: pike roe whisked with salt, sugar and leek and finished with cognac. Best after a couple of days. From Erken's Big Cookbook (1949).

Sauce remoulade: mayonnaise folded with whipped cream, capers, lemon juice and onion juice, served with fish. From Erken's Big Cookbook (1949).

Cod tongues in white sauce with onion, parsley, lemon and tomato purée, after Henriette Schønberg Erken. Salted tongues are soaked for 24 hours. From 1949.