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Fish dishes

5 recipes · Sickroom care and invalid cookery

5 fish dishes recipes from the “Big Cookbook,” in the sickroom care and invalid cookery category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Poached Fish

    Poached fish as invalid food from Erken (1914): fish cooked briefly in salted water and served with a cream sauce of hard-boiled egg yolk, cream and lemon.

  • Steamed Fish

    Steamed fish as invalid food from Erken (1914): boneless fillets steamed between two buttered plates with salt and lemon juice; served with melted butter.

  • Fish Omelet (fiskekraft)

    Fish omelet as invalid food from Erken (1914): a small omelet of egg and cream baked in the oven and filled with a stew of cooked fish and fish stock.

  • Fried Fish

    Fried fish for the sick from Erken (1914): skinless, boneless fish salted, breaded in egg and rusk crumbs, fried in butter, with lemon sauce.

  • Stewed Fish

    Erken's invalid-food recipe (1914) for stewed fish: boiled fish heated in a small sauce of butter, flour, fish stock and milk. One serving, very simple.