Puff pastry is cut into a flatfish shape, filled with fish stew, covered with more pastry, brushed with egg and baked for 20–30 minutes. From Erken's Stor kokebok (1949), p. 156.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 156 (falt i det fri)
The fish is wrapped in puff pastry and shaped like a flounder with fins and a tail. It is decorated with prawns and served with prawn sauce.
Cut the shape
Roll out the puff pastry and cut it into a medium-sized flatfish shape. Place it on a greased baking tray.
Fill
Spread a smooth stew of fish with prawns, lobster or assorted vegetables on the cut-out pastry.
Cover and mark
Lay a second sheet of puff pastry on top. Mark the fins and tail with a pastry wheel.
Bake
Brush with lightly whisked egg and bake in a good hot oven (about 200–225 °C (435 °F)) for 20–30 minutes. Decorate with prawns and serve with prawn sauce.
The source gives no quantities. 'Good hot oven' is interpreted as about 200–225 °C (435 °F).
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Reker
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