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H. Schønberg ErkenArkivet
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Tørrfisk

2 recipes · Fisk

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

  • Fried stockfish with tomato

    Fried stockfish with leek or onion and tomato purée, simmered for ten minutes. A recipe from Erken's Big Cookbook (1949).

  • Steamed stockfish

    Steamed stockfish after Henriette Schønberg Erken: soaked fish sprinkled with salt and steamed under a lid for about 15 minutes. From the Big Cookbook, 1949.