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

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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