How long should the fish cook?

Only about 5 minutes – until the flesh loosens from the bone. The fish is cut into finger-thick slices and placed in boiling, salted water (¼ l water and 1 teaspoon salt).

Which kinds of fish can be used?

The recipe mentions cod, whiting or flounder.

Why is the fish placed in vinegar water first?

After cleaning and washing, the fish sits briefly in a little vinegar water and is then scraped free of slime before being rinsed well. This gives a clean, firm fish – important in invalid food.

How is the accompanying cream sauce made?

One hard-boiled egg yolk is rubbed completely smooth, thinned little by little with ½ deciliter of boiling cream, and 1 teaspoon of lemon juice is added.

Poached Fish

Invalid food: fish is cleaned, briefly placed in vinegar water, cut into finger-thick slices and cooked about 5 minutes in salted water. Served with a cream sauce of hard-boiled egg yolk, ½ dl boiling cream and 1 tsp lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 663 (falt i det fri)

Be the first to rate

About the dish

Poached fish for the sick, with a simple "cream sauce" of mashed hard-boiled egg yolk and boiling cream instead of a heavy butter sauce.

How to make it

1
Clean the fish
Clean and wash the fish well. Let it sit a short while in a little vinegar water and scrape it free of slime.
2
Slice
Rinse the fish well and cut it into good finger-thick slices.
3
Cook
Place the fish slices in the boiling, salted water and cook for about 5 minutes, or until the flesh loosens from the bone.
4
Make the cream sauce
Rub the hard-boiled egg yolk completely smooth, thin it little by little with the boiling cream and add the lemon juice.
5
Serve
Serve the fish hot with the cream sauce and a slice of lemon.

Changes from the original

"del." is converted to deciliter. Today the fish is best cooked at low heat just below the boiling point; otherwise the method is unchanged.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 663) → 1949 (korrekturlest, s. 796)~50% av teksten endretfjernetlagt til

1 ~~fisk, torsk, hvitting eller~~ flyndre ¼ 3/4 l. ~~vand~~ vann 1 ~~teske~~ teskje salt 1 ~~citronskive.~~ sitronskive. Fisken renses og vaskes godt, ligger en kort stund i litt ~~eddikvand,~~ eddikvann, skrapes fri for slim. Skylles godt, skjæres op i godt fingertykke skiver, ~~sættes~~ settes over ~~ilden~~ varmen i det kokende, saltede ~~vand~~ vann og koker ca. 5 minutter, eller til kjøttet løsner fra benet. ~~Kremsaus: 1 haardkokt eggeblomme, ½ del. kokende fløte, 1 teske citronsaft. Eggeblommen gnides ganske fin, spædes litt efter litt med den kokende fløte, tilsættes citronsaften.~~

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the fish cook?: Only about 5 minutes – until the flesh loosens from the bone. The fish is cut into finger-thick slices and placed in boiling, salted water (¼ l water and 1 teaspoon salt).
Which kinds of fish can be used?: The recipe mentions cod, whiting or flounder.
Why is the fish placed in vinegar water first?: After cleaning and washing, the fish sits briefly in a little vinegar water and is then scraped free of slime before being rinsed well. This gives a clean, firm fish – important in invalid food.
How is the accompanying cream sauce made?: One hard-boiled egg yolk is rubbed completely smooth, thinned little by little with ½ deciliter of boiling cream, and 1 teaspoon of lemon juice is added.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!