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Fried Eel with Remoulade Sauce

Erken's fried eel from 1914: the eel is skinned, cut into pieces without slitting the belly, salted, breaded in flour, egg, and rusk crumbs, deep-fried for 5 minutes, and finished in browned butter. Served with lemon, fried parsley, and remoulade sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 110 (falt i det fri)

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About the dish

From the fish chapter of 'Stor kokebok' (1914). Erken stresses that the eel should not be slit open along the belly before frying, so the pieces keep their shape. At the time, eel was still caught and sold live along the coast and in the lakes.

How to make it

  1. 1

    Skin and cut the eel

    Skin the eel. Do not slit it open along the belly; instead, cut it into suitable pieces after skinning, and remove the innards from each individual piece. That way the pieces stay round and whole during frying.

  2. 2

    Salt

    Wash the fish pieces in several changes of cold water and sprinkle them with salt. Let them stand for 30 minutes.

  3. 3

    Bread

    Dry the pieces well, then dredge them in flour, then in beaten egg, and finally in breadcrumbs.

  4. 4

    Deep-fry

    Fry the eel pieces for 5 minutes in oil at 175 °C (345 °F).

  5. 5

    Finish in the pan

    Then finish frying them in a pan in lightly browned butter until cooked through.

  6. 6

    Plating

    Place the fish on a napkin-lined platter, garnish with lemon slices, fried parsley, and fresh parsley. Serve with browned butter and lemon juice, remoulade sauce, sauce vinaigrette, or sauce à la tartare.

Changes from the original

Quantities are estimated and given in modern measures (dl, g). The pan of lard has been replaced with frying oil, and rusk with dry breadcrumbs. Frying times have been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 110) → 1949 (korrekturlest, s. 134)~42% av teksten endretfjernetlagt til
1 kg. aal ål mel salt egg kavring persille. Aalen flaaes. Naar aalen Ålen flåes. Når ålen skal stekes, maa må den ikke skjæres op i buken; men efter at den er flaaet, flådd, skjæres den i passende stykker, og indvoldene tages innvollene tas ut av hvert enkelt stykke. Som stekt blir aalen ålen da penere, idet stykkerne stykkene ikke aapner åpner sig under stekningen, stekingen, men er runde og hele. Fiskestykkerne Fiskestykkene vaskes i flere kolde vand vann og bestrøes med salt. — Efter ½ times forløp avtørres stykkerne, avTørres stykkene, vendes i mel, derefter i vispet egg egg, og tilsidst tilsist i kavring. Aalen stekes Ålen kokes først i 5 minutter i smultgryten; passe varm smult; stekes derefter færdig paa stekepande ferdig på stekepanne i let lett brunet smør. Fisken anrettes paa fat med serviet, på fat, pyntes med citronskiver, sitronskiver, stekt persille og frisk persille. Til stekt aal ål serveres brunet smør med citronsaft sitronsaft eller remouladesaus, remoulade saus, sauce vinaigrette eller sauce à la tartare.

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Frequently asked questions

Why shouldn't you slit the eel open along the belly before frying?
Because the pieces would open up during frying. After skinning, the eel is cut into suitable pieces and the innards are removed from each individual piece; that way they turn out round, whole, and more attractive once fried.
How is the eel breaded and fried?
The pieces are salted and left for ½ hour, patted dry, dredged in flour, then in beaten egg, and finally in rusk crumbs. The eel is first fried for 5 minutes in the deep-fat pan, then finished in a frying pan in lightly browned butter.
What do you need, and how is the dish plated?
1 kg eel, flour, salt, egg, rusk crumbs, and parsley for 4 servings. The fish is arranged on a napkin-lined platter and garnished with lemon slices and fried and fresh parsley; served with remoulade sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 110.

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