Flatfisk

Flounder fillets are pre-cooked in fish stock and white wine in a baking dish, covered with a brown mushroom sauce, gratinated with breadcrumbs and butter, and garnished with mushrooms and parsley. From Henriette Schønberg Erken's Stor kokebok (1914), p. 85.

Flounder fillets dipped in melted butter, breaded in breadcrumbs and pan-fried light brown, topped with banana halves cooked in clarified butter, served with a sauce of tomato purée, butter, and parsley. From Henriette Schønberg Erken's Stor kokebok (1914), pp. 85–86.

Erken's flounder fillet with green peas: fillets are marinated in melted butter, salt, pepper, and lemon, folded around a raw potato slice, baked 10 min in fish stock in a hot oven, and arranged in a ring with buttered peas in celeriac or turnip cups, served with parsley or tartar butter.

A festive fish dish from Erken 1914: flounder fillets are cut out, salted and briefly marinated in lemon juice, breaded in flour, egg, and breadcrumbs, and deep-fried in lard. Arranged on a napkin with tartar butter in a bowl, sautéed mushrooms around, and mushroom sauce alongside.

Flounder fillets where half are breaded in egg and breadcrumbs and fried, and half are poached in fish stock with white wine; arranged with browned white-bread slices topped with tomato and parsley. Served with hollandaise or maître d'hôtel butter. From Erken's Stor kokebok (1914), p. 85.

Erken's oven-baked turbot fillets (1914): the fillets are coated in milk and flour, baked 15 minutes in butter in the oven and served with floured, pan-fried eggplant slices, lemon juice, parsley and browned butter. Serves 6.

Erken's classic breaded and fried flounder from 1914: the fish is cleaned, dried, dredged in seasoned flour, egg, and sifted rusk crumbs, and fried in butter or lard until crisp. Served with browned butter, lemon or ravigote butter, tartar butter, or tomato sauce.

Erken's sole à la Villeroi: sole fillets salted and steamed tender for about 15 min in white wine and mushroom stock in an ovenproof dish, plated with white-wine sauce and shredded mushroom, crayfish and truffle, with puff-pastry leaves, lemon and green peas as garnish.