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Fisk

3 recipes · Sykestell og sykemat

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

  • Stuffed herring

    Stuffed herring: one herring is scraped into a stuffing with anchovies and egg and filled into another, fried in butter and served with browned butter and tomato. From Erken's Stor kokebok, 1949.

  • Fish forcemeat with spinach

    Fish forcemeat with spinach from Erken's Big Cookbook (1949): pike or coley ground with butter, egg white and cream, cooked in a water bath and served with spinach.

  • Salt cod

    Salt cod from Erken's Big Cookbook (1949): boiled salt cod simmered with onion, tomatoes and stock, the onion lightly toasted in oil.