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Steam-Cooked Perch

Erken's steam-cooked perch (1914): a whole cleaned perch is salted, laid in a flat-bottomed pot between pats of butter and coarsely chopped parsley, dusted with flour and 1 tablespoon water, and cooked covered over low heat about 45 minutes. The sauce is whisked up and served alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 111 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (Great Cookbook) (1914). Erken writes that perch has tasty, fine flesh, and that the fish should be salted as soon as it is cleaned, or left half an hour in salted water. If it is to be sent a long way, it is packed in wet grass.

How to make it

  1. 1

    Prepare the fish

    Scale, clean, and wash the perch well. Rub the belly cavity with salt.

  2. 2

    Into the pot

    Put small pats of butter in the bottom of a flat-bottomed pot, scatter over coarsely chopped parsley, then lay the fish closely together on top.

  3. 3

    Cover up

    Put more butter and parsley over the fish, dust with the flour, and finally pour over 1 tablespoon of water.

  4. 4

    Steam until tender

    Put on the lid and let the fish steam over low heat, so low that it takes about 45 minutes for the fish to cook through.

  5. 5

    Serve

    Lift the fish out carefully so it stays whole. Whisk up the sauce in the pot, pour a little over the fish, and the rest into a sauce boat.

Changes from the original

Amounts are given in modern units (grams, dl, tablespoon/teaspoon). "1 spoon of water" is interpreted as 1 tablespoon, in keeping with the ingredient list. The cooking time "3/4 hour" was reconstructed from the OCR text. The method is broken into numbered steps.

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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. 111) → 1949 (korrekturlest, s. 134)~47% av teksten endretfjernetlagt til
(Perche cuite.) 1 kg. abbor 100 gr. smør persille 1 spiseske vand spiseskje vann 2 teskeer teskjeer mel salt salt. Den skrapede, rensede, vaskede fisk gnides i buken med salt. I en flatbundet flatbunnet gryte lægges legges først smaabeter småbeter av smør, derover grovskaaren grovskåren persille, derpaa derpå fisken tæt sammen tett sammen, og over denne den igjen smør, persille, melet, som strøes over, og tilsidst tilsist 1 ske vand. Smaatrækker skje vann. Småtrekker under lok lokk over svak varme, — saa svak, så svak at der medgaar 3/4 medgår ¾ time for at faa å få fisken kokt. Læg Legg fisken op forsigtig forsiktig — hel skal den være — visp op sausen, held sausen — hell litt over fisken og resten i sausekop. sausekopp.

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Frequently asked questions

How long should the perch be steam-cooked?
About 3/4 hour. The heat should be so low that the fish takes this whole time to finish; it should barely simmer under the lid, not boil hard.
How much liquid is used?
Only 1 tablespoon of water. The fish steams in its own juices along with the butter, and the flour (2 teaspoons) binds the juices into a sauce.
How is the fish laid in the pot?
Use a flat-bottomed pot: first small bits of butter, then coarsely chopped parsley, then the fish closely together, and over it again butter, parsley, flour, and finally the water.
How is it served?
Lift the fish out carefully; it should be whole. Whisk up the sauce, pour a little over the fish and the rest into a sauce cup. The recipe serves 4, from Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), p. 111.

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