Fried and baked fish

A short Erken recipe (1914) for garfish: prepared like mackerel, floured and fried in butter, while the trimmings are boiled into a rich fish soup.

Whiting à la Margot from Erken (1914): breaded, butter-fried whiting with the back opening filled with maître d'hôtel butter, garnished with lemon slices.

Pan-fried whiting from Erken's cookbook (1914): whiting turned in seasoned flour, fried in browned butter and served with browned butter and fried parsley.

Haddock in a dish from Erken (1914), p. 96: haddock fillet layered with butter, covered with white sauce with soured cream and lemon, baked 45 minutes.

Halibut à la régence from Erken (1914): marinated halibut slices with breaded oysters between them, baked in a hot oven, gratinated and served on salad.

Salmon à la Doria (Erken 1914): the middle cut of salmon steamed in the oven with fish stock, served in a cream sauce with crayfish butter and mushrooms.

Marinated whole-roasted salmon (Erken 1914): 1.5 kg salmon marinated in oil, lemon and parsley, roasted in browned butter and served with a parsley sauce.

Grilled salmon from Erken's Big Cookbook (1914): salmon slices marinated in oil and vinegar, breaded, fried in butter, served with fried parsley.

Pan-fried small trout from Erken (1914): breaded in flour or egg white and rusk crumbs, fried golden in butter, served with peas, sorrel or spinach.

Grilled herring I from Erken (1914): fresh herring salted, floured and grilled slowly in butter. Served with parsley and a warm mustard-butter sauce.

Herring biff from Erken (1914): fresh herring boned whole, breaded in egg and rusk crumbs and fried light brown in butter; garnished with cucumber.