Stekt og ovnsbakt fisk

A short recipe for garfish: the head and tail are cut off, the fish is cleaned and prepared like mackerel (floured and fried in butter), and the trimmings are boiled into a rich fish soup.

Erken's 1914 recipe for whiting à la Margot: the fish is opened along the back, the backbone removed, the fish salted, peppered, dipped in milk, breaded in flour and rusk crumbs and fried in butter. The opening along the back is filled with maître d'hôtel butter (150 g), more half-melted maître d'hôtel butter is drizzled over, and the platter garnished with lemon slices.

Erken's simple pan-fried whiting: head and tail are cut off, the fish salted in the belly, turned in flour with salt and pepper, fried in browned butter and served with browned butter and fried parsley.

Oven-baked haddock fillet layered with butter and salt, covered with a white sauce enriched with soured cream and lemon juice, baked about 45 min in a hot oven. From Schønberg Erken's Stor kokebok 1914, p. 96.

Erken's halibut à la régence (1914): two 2 cm thick halibut slices are marinated in oil, lemon juice, and salt, layered together with butter- and rusk-breaded oysters between them, and baked for 30–40 minutes in a hot oven. Finished by gratinating with rusk and butter and served on salad with lemon, parsley, and scooped potatoes.

Salmon à la Doria (Erken 1914): the middle cut of salmon (1.5 kg) is steamed, covered, in the oven with butter and fish stock, served drenched in a reduced milk-and-cream sauce with crayfish butter and crayfish tails, garnished with mushrooms steamed in butter.

Marinated whole-roasted salmon (Erken 1914): 1.5 kg salmon is salted, marinated in oil, lemon juice, and parsley, roasted about 45 min in a hot oven in browned butter with frequent basting. Served whole with a parsley sauce thickened with cold butter, garnished with lemon, parsley, and tomato.

Grilled salmon from Erken's Stor kokebok 1914: finger-thick salmon slices are marinated 2 hours in oil, vinegar, and fish stock, breaded in egg and rusk crumbs, fried in butter, and served with fried parsley and maître d'hôtel butter.

Pan-fried small trout: the cleaned fish is scored, dredged in flour and salt (3:1) or brushed with egg white and coated in rusk crumbs, fried light golden in lightly browned butter and served with green peas, stewed sorrel or spinach.

Grilled herring I from Erken 1914: fresh herring salted, turned in flour and pepper and grilled slowly in butter; served with parsley and a warm mustard-butter sauce mounted with cold butter.

Herring biff from Erken 1914: fresh herring is boned while whole, seasoned, breaded in egg and rusk crumbs and fried light brown in butter; garnished with thin cucumber slices.