Kokt fisk

Classic Norwegian poached cod from Erken's Stor kokebok (1914): 2 kg cod cut into finger-thick slices, salted and gently simmered a few minutes in 3 liters of boiling salted water until the bone loosens. Head, liver and roe are cooked separately. Served with boiled potatoes, lemon, parsley, horseradish and melted butter or hollandaise.

Erken's gratin of cold cooked fish set in a border of mashed potato ringed with dumplings, layered with a white sauce of flour, cream, fish stock and plenty of cold butter, brushed with egg, sprinkled with rusk crumbs and baked 10 minutes over a water bath.

Erken's poached flounder: the fish is cleaned in vinegar water to loosen the slime, poached whole or in slices in salted water, arranged on a napkin with lettuce, parsley, and lemon, and served with melted butter, parsley butter, oyster sauce, or hollandaise.

Basic recipe from Erken 1914 for whole poached small fish (haddock, whiting, trout, perch): the fish is cleaned and "curved" by tying the head and tail together or threading the tail through the eye sockets, then poached in hot salted water (3 dl salt to 3 l water) that must not boil. Arranged on a fol

Erken's boiled halibut (1914): pieces of halibut are pre-salted for half an hour, placed in boiling salted water (optionally half milk) and simmered slowly until tender. Served on a platter with a napkin, parsley and lemon, with melted butter, hollandaise, caper sauce or white wine 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.

Erken's recipe for boiled eel (anguille cuite) from 1914: the eel is skinned, cut into thick pieces, salted for 2 hours, and boiled 30–45 minutes in water with salt, vinegar, and parsley. Served in curry sauce or parsley sauce.

Carp cooked the French way: the fish is cleaned without removing the slime coat, salted and doused with boiling vinegar for the blue color, then poached 1 hour in salted water with onion, bay leaf, peppercorns and parsley. Served with melted butter and grated horseradish or whipped cream with horseradish, vinegar and sugar. Bream is prepared the same way.

Erken's basic recipe for whole poached salmon (3 kg) in boiling salted water; about 20 min per kilo for the front part, 14 min for the tail piece, cooked until the flesh comes away from the bone. Served with potatoes, melted butter, or hollandaise. Serves 12.

Erken's boiled salmon (1.5 kg) with an explanation of two cooking methods: cold water heated slowly (preserves the color less well, best for thin-skinned fish) or boiling salted water for salmon and fish pieces. Arranged with melted butter, lemon, parsley, tomato, chopped cooked roe, and lettuce; served with hollandaise or mousseline sauce.

Erken's recipe for poached sea trout: the fish is round-cleaned without being scaled, simmered about 15 minutes in water and vinegar (3:1) with 1 dl salt per liter, and served with parsley and parsley butter. It can be made bluish with hot vinegar and salt a couple of hours before cooking.

Erken's recipe for poached sea trout from 1914: the fish is cleaned without scraping off the scales, doused with hot vinegar and left half an hour (or a couple of hours with more vinegar and salt for a bluish color), then gently poached in salted water and arranged with boiled potatoes, lemon slices and parsley. Salmon recipes can also

Mackerel fricassee from Erken's Stor kokebok: mackerel slices simmered in layers with parboiled root vegetables, butter, and parsley; the stock is thickened with potato starch and cream into a sauce.

Whole boiled turbot (2 kg): cleaned without skinning, brushed with salt, rubbed with lemon, a deep cut along the backbone. Placed on a fish rack in lukewarm salted water (1 tbsp salt/l), brought quickly to a boil and then poached 20–30 minutes off high heat. Served belly-up on a napkin, garnished with parsley/crayf

Historic recipe for ocean perch (redfish) either boiled fresh with parsley butter, or lightly salted ("spengt") in salt and sugar under a weight for two days and then boiled and served with melted butter and chopped hard-boiled egg.