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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)

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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. 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. 2

    Slice

    Rinse the fish well and cut it into good finger-thick slices.

  3. 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. 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. 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.

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

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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. 663) → Modernised~78% of the text changedremovedadded
1 fisk, torsk, stk fisk (torsk, hvitting eller flyndre ¼ l. vand flyndre). 2,5 dl vann. 1 teske salt ts salt. 1 citronskive. Fisken renses skive sitron (til servering). 1 stk hardkokt eggeplomme (til kremsaus). 0,5 dl fløte (kokende, til kremsaus). 1 ts sitronsaft (til kremsaus). Rens og vaskes godt, ligger vask fisken godt. La den ligge en kort stund i litt eddikvand, skrapes eddikvann og skrap den fri for slim. Skylles godt, skjæres op slim.. Skyll fisken godt og skjær den i godt fingertykke skiver, sættes over ilden skiver.. Legg fiskeskivene i det kokende, saltede vand vannet og koker kok i ca. 5 minutter, eller til kjøttet løsner fra benet. Kremsaus: 1 haardkokt eggeblomme, ½ del. kokende fløte, 1 teske citronsaft. Eggeblommen gnides ganske beinet.. Gni den hardkokte eggeplommen helt fin, spædes spe den litt efter om litt med den kokende fløte, tilsættes citronsaften. fløten og tilsett sitronsaften.. Server fisken varm med kremsausen og en sitronskive.

Note on Modernised

«del.» er omregnet til desiliter. Fisken kokes i dag helst ved svak varme rett under kokepunktet; ellers er fremgangsmåten uendret.

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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.

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