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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 110) → Modernised~81% of the text changedremovedadded
1 kg. aal mel salt kg ål (flådd). 2 ts salt. 1 dl hvetemel (til vending). 2 stk egg kavring persille. Aalen flaaes. Naar aalen skal stekes, maa (vispet). 2 dl griljermel (støtt kavring). 1 l nøytral olje (til frityrsteking (opprinnelig smult)). 50 g smør (til ettersteking). 1 bunt persille (til pynt, dels stekt). 1 stk sitron (i skiver). Flå ålen. Ikke skjær den ikke skjæres op opp i buken; men efter at den er flaaet, skjæres buken – del den i stedet i passende stykker, stykker etter flåingen, og indvoldene tages ta innmaten ut av hvert enkelt stykke. Som stekt blir aalen da penere, idet stykkerne ikke aapner sig under stekningen, men er Da holder stykkene seg runde og hele. Fiskestykkerne vaskes hele under stekingen.. Vask fiskestykkene i flere kolde vand kalde vann og bestrøes med salt. Efter ½ times forløp avtørres stykkerne, vendes strø salt på dem. La dem stå i 30 minutter.. Tørk stykkene godt, vend dem i mel, derefter deretter i vispet egg og tilsidst i kavring. Aalen stekes først til sist i griljermel.. Stek ålestykkene 5 minutter i smultgryten; stekes derefter færdig paa stekepande olje på 175 °C.. Stek dem deretter ferdige i let panne i lett brunet smør. Fisken anrettes paa smør, til de er gjennomstekte.. Legg fisken på et fat med serviet, pyntes serviett, pynt med citronskiver, sitronskiver, stekt persille og frisk persille. Til stekt aal serveres Server brunet smør med citronsaft eller sitronsaft, remouladesaus, sauce vinaigrette eller sauce à la tartare. tartare til.

Note on Modernised

Mengder er anslått og oppgitt i moderne mål (dl, g). Smultgryte er erstattet med frityrolje, kavring med tørt brødrasp/griljermel. Steketider er presisert.

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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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