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Fiskerett

5 recipes · Sykestell og sykemat

5 fiskerett 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.

  • Poached Fish

    Invalid food: fish is cleaned, briefly placed in vinegar water, cut into finger-thick slices and cooked about 5 minutes in salted water. Served with a cream sauce of hard-boiled egg yolk, ½ dl boiling cream and 1 tsp lemon juice.

  • Steamed Fish

    Invalid cookery: boneless fish fillets placed between two buttered plates with salt and lemon juice and steamed for 20 minutes over boiling water; served with melted butter if allowed.

  • Fish Omelet (fiskekraft)

    Invalid food: a small omelet of 1 egg and 1 tbsp cream baked quickly in the oven, filled with a stew of 50 g cooked fish thickened with 5 g butter, ½ tsp flour, 1 tbsp fish stock, and 1 tbsp milk.

  • Fried Fish

    Invalid food: 200 g of fish, skinless and boneless, is salted, breaded in egg and rusk crumbs, fried lightly in 15 g of browned butter, and served with lemon sauce.

  • Stewed Fish

    Erken's invalid-food recipe for stewed fish: 125 g boiled fish is heated in a small sauce of 5 g butter, 1 tsp flour, ¼ dl fish stock, and ¼ dl milk. One serving, very simple.