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Boiled fish

15 recipes · Fish

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

  • Poached Cod

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

  • Fish in White Sauce with Potatoes

    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)

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

  • Whole Poached Small Fish

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

  • Halibut, boiled (flétan cuit)

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

  • Whiting, poached

    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.

  • Boiled Eel

    Erken's boiled eel (1914): skinned, cut into thick pieces, salted and boiled in water with vinegar and parsley. Served in curry or parsley sauce.

  • Boiled carp (carpe au bleu)

    Erken's carp the French way (1914): doused with boiling vinegar for the blue color and poached in salted water. Served with butter and grated horseradish.

  • Salmon, whole poached

    Erken's basic recipe for whole poached salmon (3 kg) in boiling salted water until it leaves the bone. Served with potatoes, butter or hollandaise.

  • Salmon, boiled (saumon cuit)

    Erken's boiled salmon (1.5 kg) with two methods: cold water heated slowly, or boiling salted water. Served with butter, lemon, parsley and hollandaise.

  • Sea Trout, Poached

    Erken's poached sea trout: simmered 15 minutes in water and vinegar, served with parsley and parsley butter. Hot vinegar turns it bluish.

  • Sea Trout, Poached (truite cuite)

    Erken's poached sea trout (1914): doused with hot vinegar, gently poached in salted water and served with boiled potatoes, lemon and parsley.

  • Mackerel Fricassee

    Mackerel fricassee from Erken (1914): mackerel slices simmered with root vegetables, butter and parsley, the stock thickened with potato starch and cream.

  • Turbot, Boiled (turbot cuit)

    Boiled whole turbot (turbot cuit) from Erken (1914): the fish is poached in salted water on a fish rack and served on a napkin with parsley and sauce.

  • Redfish (Ocean Perch), Fresh and Lightly Salted

    Historic recipe for ocean perch (redfish), boiled fresh with parsley butter or lightly salted for two days, served with melted butter and egg.