Fiske- og skalldyrsuppe

Erken's eel soup from 1914: eel is cleaned, salted, and drizzled with vinegar, then simmered tender in fish stock; the stock is thickened with butter and flour, seasoned with salt, sugar, and vinegar, and finished with parsley, tarragon, and cooked apples. The eel pieces are served on a separate platter.

Light fish soup from Erken 1914: a white butter roux thinned with fish stock and cream, with chives and fish balls added.

Erken's fish soup from 1914 with browned carrot and celeriac, a butter roux, tomato purée and fish stock, strained and served with small fish balls.

Erken's pike soup from 1914: a stock of 1 kg pike with head and bones cooked with roots, white wine and spices for 1 hour, strained and thickened with a butter roux, cream and lobster coloring into a pale-red soup, served with small fish balls and boiled celeriac.

Classic lobster soup from Erken's "Stor kokebok" (1914): lobster shells are simmered in fish stock, the soup is thickened with butter and flour, seasoned with cayenne and anchovy essence, and lobster butter mixed with roe is whisked in at the end. The lobster meat is placed in the tureen before the soup is poured over.

Classic bisque made from 75 crayfish: the crayfish are boiled in salted water, the tail meat is cleaned, and the shells and heads are pounded with butter into crayfish butter that lends color and flavor. The soup is thickened with crayfish butter and flour, thinned with stock and the crayfish cooking liquid, seasoned with cream, Madeira, lemon juice and cayenne, and served with fish balls

Oyster soup (potage aux huîtres) from Erken's Stor kokebok (1914): oyster liquor is steeped with fish stock and lemon juice, fish and veal stock is thickened with butter and flour, seasoned with the oyster liquor, salt, pepper and anchovy essence, finished with egg yolks and cream in the tureen, and 25 oysters are added just before serving.

Shrimp soup from Erken 1914: 1 kg shrimp, browned root vegetables, white wine, and rice cooked in stock, crushed with the shrimp shells and pressed through a sieve; finished with 80 g shrimp butter and cream, with peeled shrimp in the soup.

Brown fish soup (Soup à la Brunon) from Erken's Stor kokebok 1914: stock is simmered from haddock trimmings with celeriac, carrot and onion, thickened with butter, flour and meat stock, colored with caramel and seasoned with sherry. Served with breaded, fried haddock, fish balls and peas or asparagus.