Fish
61 recipes
Eel in curry from Erken & Steen's cookbook (1900): boiled eel in a butter-thickened sauce of eel stock seasoned with curry instead of parsley. A variant of eel fricassee.
Classic eel fricassee from Erken & Steen's cookbook (1900): skinned eel boiled in salted water, served in a butter-thickened sauce of eel stock with parsley. A cultural-history recipe.
How to poach cod the old-fashioned way: cleaned fish poached in salted water, head and tail first. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
English fish cakes from Erken & Steen's cookbook (1900): boiled fish and potatoes bound with rusk, egg and butter, shaped and fried golden. A classic leftover dish with browned butter.
Halibut in a half-brown stock sauce with mushrooms, sherry and lemon, from Erken and Caroline Steen's school cookbook (1900). An elegant fish dish baked in the oven.
Fried fish gratinated in a velvety Normandy sauce with egg yolk, parsley, sherry and lemon, from Erken and Caroline Steen's school cookbook (1900).
Breaded and browned fish arranged in a dish with lemon and a piquant cayenne-sherry sauce, from Erken and Caroline Steen's school cookbook (1900). Gratinated for half an hour.
Fish forcemeat from Erken & Steen's cookbook (1900): scraped haddock stirred with potato starch and salt, thinned with milk and cream, seasoned with mace. For pudding and balls.
Poached fish fillet with a rich oyster sauce enriched with egg yolk and cream, from Erken and Caroline Steen's school cookbook (1900). An elegant party dish.
Fish gratin from Erken & Steen's cookbook (1900): cooked fish in a rich white sauce with egg, mace and sherry, gratinated with rusk crumbs. Served with melted butter.
Historical fish gratin from Erken and Caroline Steen's school cookbook (1900). Scraped haddock mixture with potato starch, milk, cream and macaroni, baked golden in the oven.
Crisp, deep-fried fish croquettes from Erken and Caroline Steen's school cookbook (1900). Cooked fish bound in a thick white base, breaded in rusk crumbs and deep-fried in lard.
Airy fish timbales baked in a water bath in timbale moulds, from Erken and Caroline Steen's school cookbook (1900). Egg-bound with mace and served with melted butter.
Breaded and deep-fried fish rolls from Erken and Caroline Steen's school cookbook (1900), seasoned with capers, sherry and mace. Serve with a brown sauce.
Airy fish soufflé of raw scraped fish and stiffly beaten egg whites, seasoned with anchovy brine, from Erken and Caroline Steen's school cookbook (1900).
Breaded and fried flounder fillet from Erken and Caroline Steen's school cookbook (1900), served with browned butter or tartar butter. How to fillet flounder.
Rolled flounder fillet steamed in water or white wine, served with an egg-thickened butter sauce, from Erken and Caroline Steen's school cookbook (1900).
Grilled salmon from Kogebog for skole og hjem (1900): salmon slices marinated in oil, lemon and pepper and grilled over embers or fried in butter.
Grilled (ristet) mackerel from Kogebog for skole og hjem (1900): the fish is seasoned with oil, lemon and parsley and grilled over embers. Served with herb butter.
Hummergranade from «Kogebog for skole og hjem» (1900): alternating layers of fish forcemeat and creamed lobster baked in a mould and served with lobster sauce.
Historical recipe for poached klippfisk from "Kogebog for skole og hjem" (1900): soaked in baking-soda water, poached tender, served with melted butter and hard-boiled egg.
Historical recipe for klippfisk pudding from "Kogebog for skole og hjem" (1900): airy fish pudding with nutmeg and 8 eggs, cooked in a mould and served with egg butter.
A simple classic: fresh herring poached in salted water and served with parsley butter. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Simple poached flounder from Erken and Caroline Steen's school cookbook (1900), cleaned in salted water with vinegar and served with melted butter and capers.
How to boil lobster the old-fashioned way: 50 g salt per liter of water, head first, 10–15 minutes, cooled in the water. From Erken and Caroline Steen's Kogebog (1900).
Historical recipe for poached whiting from "Kogebog for skole og hjem" (1900): cleaned fish poached in salted water, served with parsley butter.
Historical recipe for poached halibut from "Kogebog for skole og hjem" (1900): slices poached tender in salted water, served with parsley butter or hollandaise.
Classic poached salmon from Kogebog for skole og hjem (1900). The fish is poached in salted water and served with parsley butter, hollandaise or caper sauce.
Poached mackerel from Kogebog for skole og hjem (1900): fresh mackerel is gently poached in salted water and served with parsley butter, or cold with horseradish sauce.
Crayfish from «Kogebog for skole og hjem» (1900): boiled crayfish creamed like lobster in a butter roux with sherry and cayenne. A classic late-summer delicacy.
Historical recipe for halibut in curry sauce from "Kogebog for skole og hjem" (1900): fish poached in its own stock with a curry sauce of butter, flour, cream and egg yolk.
Historical recipe for dish-gratinated halibut from "Kogebog for skole og hjem" (1900): browned halibut with lemon, fish stock, sherry and rusk crumbs.
How to make lutefisk from scratch following Kogebog for skole og hjem (1900): stockfish is soaked, treated with lye and poached. Served with melted butter.
Mackerel in water sauce from Kogebog for skole og hjem (1900): small mackerel simmer in a self-thickening sauce of butter, flour, parsley and lemon. Served in the dish.
Mackerel fricassee from Kogebog for skole og hjem (1900): mackerel is gently simmered in layers with celeriac, carrot and leek, with the stock thickened into a cream sauce.
Marinated herring after Erken and Caroline Steen's «Kogebog for skole og hjem» (1900): soaked herring in a fresh marinade of oil, vinegar, capers, onion and parsley.
Herring layered in a jar with onion, lemon and spices, simmered tender in vinegar brine in a water bath. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Trout from Kogebog for skole og hjem (1900) is prepared like salmon: grilled after marinating in oil, lemon and pepper, or poached and served with parsley butter.
Plukkfisk from Kogebog for skole og hjem (1900): poached fish and potatoes are warmed in a seasoned white sauce with nutmeg and pepper. Quick and thrifty leftover food.
Grilled eel from Erken & Steen's cookbook (1900): eel tossed in butter, onion, parsley and egg yolk, breaded in rusk crumbs and grilled over embers or fried in butter.
Historical recipe for grilled halibut from "Kogebog for skole og hjem" (1900): marinated in oil and lemon, breaded and grilled over embers or fried.
Historical recipe for smoked haddock from "Kogebog for skole og hjem" (1900): haddock left in a brine of salt and smoke flavouring for a day, poached and served with carrots.
How to smoke salmon at home after Kogebog for skole og hjem (1900): the fish is dry-salted for one day and smoked for 8 hours over juniper smoke. Traditional Norwegian method.
Soaked herring rolled with onion and mustard in a tangy oil and vinegar marinade. Classic rullesild from Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Soaked salt herring cleaned, cut into diagonal pieces and arranged with finely chopped parsley and onion. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Sik (whitefish) from Kogebog for skole og hjem (1900) is prepared like salmon: grilled after marinating in oil, lemon and pepper, or poached and served with parsley butter.
Soaked herring in an egg-based rémoulade with mustard, onion, parsley and capers. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Fried herring bound together with an egg custard and chives into a rustic pancake. From Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Cod salted for two days, boiled and served with melted butter and hard-boiled egg. Traditional «sprængt» cod from Erken and Caroline Steen's Kogebog (1900).
Fried eel from Erken & Steen's cookbook (1900): cleaned eel breaded in rusk crumbs or flour and salt, fried golden in butter. A simple, classic preparation of eel.
Fresh herring salted, flour-coated and fried in butter, served with browned butter. A classic from Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Historical recipe for fried flounder from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900): breaded in flour and salt, fried in browned butter.
Historical recipe for fried whiting from "Kogebog for skole og hjem" (1900): breaded in flour and salt, fried in browned butter, served with fried parsley.
Historical recipe for fried halibut from "Kogebog for skole og hjem" (1900): halibut slices fried in browned butter with onion and a stock sauce.
Fried mackerel from Kogebog for skole og hjem (1900): flour-coated fish is fried in browned butter or fat. Small fish are stuffed with parsley. Served with browned butter.
Cod roe pre-boiled, sliced, flour-coated and fried in browned butter. A classic from Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Small cod cleaned, flour-coated, salted and fried like other pan fish. A short classic from Erken and Caroline Steen's Kogebog for skole og hjem (1900).
Stewed shrimp from «Kogebog for skole og hjem» (1900). Shrimp in a velvety butter sauce with sherry and cayenne, made like the stew for lobster.
Creamed lobster from «Kogebog for skole og hjem» (1900): boiled lobster in a velvety butter roux with sherry and cayenne. The base cream for prawns, crab and crayfish.
Historical recipe for creamed klippfisk from "Kogebog for skole og hjem" (1900): cooked fish and potatoes in a white mustard sauce - a simple dish for leftovers.
Creamed crab from «Kogebog for skole og hjem» (1900): boiled crab creamed like lobster, filled back into the shell, sprinkled with rusk and gratinated.