Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Puff pastry flounder

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)

Be the first to rate

About the dish

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.

How to make it

  1. 1

    Cut the shape

    Roll out the puff pastry and cut it into a medium-sized flatfish shape. Place it on a greased baking tray.

  2. 2

    Fill

    Spread a smooth stew of fish with prawns, lobster or assorted vegetables on the cut-out pastry.

  3. 3

    Cover and mark

    Lay a second sheet of puff pastry on top. Mark the fins and tail with a pastry wheel.

  4. 4

    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.

Changes from the original

The source gives no quantities. 'Good hot oven' is interpreted as about 200–225 °C (435 °F).

In stores now

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

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

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 156)~70% of the text changedremovedadded
butterdeig (to Den utkjevlede deigplater). fiskestuing (jevn, med fisk og reker, hummer eller forskjellige grønnsaker). 1 stk egg (lett vispet, til pensling). reker (til pynt). rekesaus (til servering). Kjevle ut butterdeigen og skjær den butterdeig skjæres ut som en middels stor flyndre. Legg den på en smurt plate.. Legg middelsstor flyndre; en temmelig jevn stuing av fisk med reker, hummer eller forskjellige grønnsaker legges på den utskårne deigen.. Legg deig lagt på smurt plate; en ny annen butterdeig over. Merk legges over; finner og hale merkes best med et kakehjul.. Pensle kaketrinsen. Smøres med lett vispet egg og stek egg, stekes i god varm ovn (ca. 200–225 °C) i 20–30 ca. 20—30 minutter. Pynt Kan pyntes med reker og server serveres med rekesaus.

Note on Modernised

Ingen mengder oppgis i kilden. «God varm ovn» er tolket som ca. 200–225 °C.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the flounder filled with?
A smooth stew of fish with prawns, lobster or assorted vegetables.
How do I make it look like a flounder?
Cut the pastry into a flatfish shape and mark the fins and tail with a pastry wheel.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!