What kind of fish and liquid do I need?

4 flounder that are filleted, and 2 deciliters of fish stock or white wine to half-cook the fillets in. In addition, 80 g butter, parsley, 1 onion, mushroom or celery, salt, and pepper.

Cut out the fillets, sprinkle a little salt on them, and half-cook them in wine or stock, preferably in an ovenproof dish. Cool the fish. Stir the butter with finely chopped vegetables, salt, and pepper, turn the pieces of fish in this, set them back over the heat with a couple of deciliters of bouillon, and let it cook slowly.

How is the dish served?

With the stock it was cooked in, garnished with lemon slices and tomatoes. The recipe is intended for 4 servings and takes about an hour.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 84.

Stuffed Flounder

Name: Stuffed Flounder
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs flounder (filleted); 2 dl fish stock or white wine; 80 g butter (at room temperature); parsley (finely chopped); 1 pcs onion (finely chopped); mushroom or celery (finely chopped); salt; pepper; 2 dl bouillon (for finishing); 1 pcs lemon (sliced, for garnish); 2 pcs tomato (for garnish)

Flounder fillets are half-cooked in white wine or fish stock, turned in a butter stirred with finely chopped onion, parsley, and mushroom or celery, and then finished slowly in bouillon. Served in their own stock, garnished with lemon and tomato.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 84 (falt i det fri)

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About the dish

A simple but flavorful flounder dish from the fish chapter of Stor kokebok (1914). The fillets are half-cooked, turned in a seasoned herb butter, and finished slowly – a technique that gives very moist fish.

How to make it

1
Pre-cook the fillets
Cut out the fish fillets, sprinkle a little salt over them, and half-cook them in the white wine or fish stock – preferably in an ovenproof dish. Let the fish cool.
2
Herb butter
Stir the butter with the finely chopped vegetables (onion, parsley, and mushroom or celery) and season with salt and pepper.
3
Turn and finish
Turn the pieces of fish in the butter mixture, set them back over the heat, and add a couple of deciliters of bouillon. Let the dish cook slowly until the fish is cooked through.
4
Serving
Serve the fish in the stock it was cooked in, and garnish with lemon slices and tomatoes.

Changes from the original

Measurements have been converted to modern units, and the amount of bouillon for the finishing has been given as about 2 dl. The garnish of lemon and tomato has been added to the ingredient list.

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Frequently asked questions

What kind of fish and liquid do I need?: 4 flounder that are filleted, and 2 deciliters of fish stock or white wine to half-cook the fillets in. In addition, 80 g butter, parsley, 1 onion, mushroom or celery, salt, and pepper.
How do I proceed?: Cut out the fillets, sprinkle a little salt on them, and half-cook them in wine or stock, preferably in an ovenproof dish. Cool the fish. Stir the butter with finely chopped vegetables, salt, and pepper, turn the pieces of fish in this, set them back over the heat with a couple of deciliters of bouillon, and let it cook slowly.
How is the dish served?: With the stock it was cooked in, garnished with lemon slices and tomatoes. The recipe is intended for 4 servings and takes about an hour.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 84.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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