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Fiskeretter

5 recipes · Fisk

5 fiskeretter recipes from the “Big Cookbook,” in the fisk category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Eel in aspic

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

  • Fish fillet with crab

    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

    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).

  • Tourist fish dish (turistfiskerett)

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

  • Fried redfish (uer)

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