Saus til fisk

Curry sauce for boiled eel from Erken 1914: 50 g butter, 50 g flour and 1 tsp curry thinned with 1 liter of boiling eel stock and simmered 5 minutes; the eel pieces are warmed in the sauce.

Parsley sauce for boiled eel from Erken 1914: a roux of 50 g butter and 50 g flour thinned with 1 liter eel stock, simmered 5 minutes, seasoned with salt and pepper, with 1 tbsp finely chopped parsley stirred in just before serving to preserve the color.

Erken's sauce à la génoise (1914): a butter-based brown sauce with chopped ham, thinned with fish marinade, bouillon and red wine, thickened with egg yolk and seasoned with lemon, anchovy butter and paprika. Served with fish.

Spanish sauce from Erken 1914: a roux of 50 g butter and 25 g flour thinned with 2.5 dl milk and 2.5 dl boiling cream, reduced by half and seasoned with parsley, anchovy butter, lobster coloring, and salt. Served with fish.

Homemade cod roe caviar: loose, fresh roe is removed from the membrane, stirred at length with fine salt (about 10%) and cured cold for 2–3 weeks; served with pepper and lemon juice. Made in April.