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Brown Fish Cakes

Erken 1914, p. 135: Boiled fish mixed into a thick brown sauce with anchovy butter and chopped gherkins, cooled, formed into cakes, breaded in egg and rusk crumbs and fried. Served with fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 135 (falt i det fri)

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About the dish

A leftover-fish dish from the fish chapter of "Stor kokebok" (1914). Cold, boiled fish is bound with a thick brown sauce into a mixture that sets and is formed into breaded cakes - a typical household trick for using up fish scraps.

How to make it

  1. 1

    Warm the sauce

    Warm the thick brown sauce in a pot and stir in the anchovy butter and the finely chopped gherkins.

  2. 2

    Mix in the fish

    Take the pot off the heat. Pick the fish into small pieces and mix it into the sauce. Season to taste with salt and pepper.

  3. 3

    Cool

    Spread the mixture out on a dish and let it become completely cold and firm, preferably a couple of hours in the refrigerator.

  4. 4

    Form the cakes

    Form the mixture into small, round cakes.

  5. 5

    Bread and fry

    Brush the cakes with beaten egg, turn them in ground rusk crumbs and fry them golden brown in butter or fat over medium heat.

  6. 6

    Serve

    Serve with fried parsley.

Changes from the original

Half kilo/liter is interpreted from OCR breaks in the ingredient column. "Small cucumbers" is interpreted as gherkins (small pickled cucumbers). Rusk is kept as ground rusk crumbs; lard/fat is given as butter or neutral frying fat. "Watered" is read as "warmed."

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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. 135) → 1949 (korrekturlest, s. 164)~29% av teksten endretfjernetlagt til
1/2 ½ kg. kokt, kold fisk 1/2 l. tyk, ¼ 1. tykk, brun saus 1 dessertske dessertskje ansjossmør 6 smaa 2 små agurker 1 egg 60 gr. støtt kavring salt pepper smør eller fett. Sausen varmes, og heri røres ansjossmørret ansjossmøret og de finhakkede agurker. Gryten tages tas av ilden, varmen, og den opplukkede fisk haves has i; salt og pepper haves has i efter smak. Stuingen lægges legges ut over et fat, og naar når den er ganske kold, dannes den til smaa, små, runde kaker, pensles med egg og vendes i kavring, stekes i smør eller fett. Serveres med stekt persille.

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Frequently asked questions

Can I use leftover fish for these cakes?
Yes, the recipe is made for boiled, cold fish - 1/2 kg. It is a typical leftovers dish from Schonberg Erken's "Stor kokebok" (1914, p. 135).
Why does it take so long - 180 minutes?
Most of it is cooling. The mixture of brown sauce, anchovy butter, gherkin and fish is spread out on a dish and must become completely cold before you can form the cakes.
How are the cakes breaded and fried?
Form small, round cakes, brush them with beaten egg, turn them in ground rusk crumbs (60 g) and fry them in butter or fat.
What is it served with?
The original recommends fried parsley as an accompaniment.

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