Gratinerte fiskeretter

Erken's "Fish with Macaroni" (1914): cooked fish mixed with cooked, cut-up macaroni, milk, egg, pepper, salt and grated cheese, placed in a buttered dish with dots of butter and cheese on top, baked light brown for about 15 minutes and served with parsley sauce, white sauce or sauce Colbert.

Classic fish gratin from Erken 1914: a thick white sauce of 100 g butter, 80 g flour, and 5 dl milk is mixed with about 500 g cooked fish, mace, pepper, and 5 beaten eggs, sprinkled with rusk crumbs and baked 45 min. Served with melted butter.

A finer fish gratin from Erken 1914 made of scraped raw fish (haddock, saithe, or cod) mixed into a cooled white sauce with nutmeg, egg yolks, sherry, and stiffly whipped egg whites, baked in a mold 30–45 min and served with espagnole sauce made from stock of fish bones and skin.

Erken's fish ragout in shells from 1914: boiled fish seasoned with lemon and salt, folded into a butter sauce of 50 g butter, 30 g flour and 2.5 dl meat stock with egg yolks, nutmeg, pepper and anchovy butter, plus cooked macaroni. Filled into shells, sprinkled with rusk crumbs and cheese, drizzled with butter and gratinated for 15 minutes.

Festive whiting gratin from Erken 1914: whiting fillets rolled around fish forcemeat mixed with boiled vegetables, laid in a greased dish with chopped onion and a brown tomato sauce with mushroom, mirepoix and sherry, and steamed tender in a moderate oven about 30 minutes. Variant with a forcemeat layer at the bottom and lobster ragout in the center, served with lobster sauce.

Baked halibut in the dish from Erken's Stor kokebok (1914): finger-thick halibut slices without skin or bone are floured and browned in butter, layered in an ovenproof dish with pickled gherkins (asier) between the layers, covered with a brown butter sauce of 50 g butter, 30 g flour, 2.5 dl fish or meat stock, salt, and cayenne, baked about 45 minutes, and finished with 1 dl sherry.