Tørrfisk og klippfisk

Bacalao en salsa: rehydrated, cooked and cleaned salt cod layered in a pot with potato slices, bell pepper strips, onion, butter and tomato slices on top. Warmed cooking oil and 2 dl water are poured over, and the dish simmers, covered, for 1 hour over low heat.

Klippfisk à la russe (salt cod, Russian style): layered in an ovenproof dish with golden-browned onion, butter-fried tomatoes with parsley, hot flaked boiled salt cod and butter-fried bell pepper. Lemon juice and 30 g browned butter over, 10 minutes in a hot oven, served very hot.

Erken's salt cod with tomatoes from 1914: soaked klippfisk in slices is steamed for 20 minutes in a sauce of butter, onion, tomato purée, fish stock, and water, then sprinkled with parsley.

Erken's basic recipe for poached klippfisk (Norwegian salt-dried cod): 12 hours of soaking with frequent water changes, brought to a boil in cold water, skimmed, then poached for 15 minutes covered in the oven or off the heat. Served with melted butter or egg sauce and creamed parsnips.

Erken's lutefisk recipe from 1914: stockfish soaked 8 days, kept 4 days in fish lye mixed with 12 l water, freshened 2 days and boiled in salted water. Served with melted butter or pork drippings.

Erken's method for stockfish: beat the dried fish with a wooden mallet, soak it 1–2 days, steam it on a rack under a lid, and serve with oil, pepper, and salt.

A simple dish of boiled, flaked stockfish (dried cod) heated 5 minutes in a brought-to-a-boil sauce of butter, parsley, chopped onion, and tomato puree.