Hellefisk is the older Norwegian and Danish name for halibut. The dish can also be made with other firm white fish.

Do I have to use mushrooms?

No. The original expressly says you may simply leave out the mushrooms if you do not wish to splash out on them.

Fish à la Soto Maior

Name: Fish à la Soto Maior
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg halibut (cleaned, skinned and boned); 50 g butter; 50 g wheat flour; 2 dl cream; 2 dl meat stock; 2 pcs egg yolks; salt (to taste); 0.5 dl sherry; 0.25 pcs lemon (the juice); 200 g mushrooms (halved and lightly browned in butter, may be omitted)

Fish à la Soto Maior from Erken and Steen's school cookbook of 1900: slices of halibut layered with lightly browned mushrooms in a dish, covered with a half-brown sauce of butter, flour, meat stock and cream enriched with egg yolk, sherry and lemon, and baked pale brown in the oven. The mushrooms may be omitted.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 131 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Den franskklingende retten løfter kveite til selskapsmat med en halvbrun kraftsaus, sjampinjong og sherry. Sluttbemerkningen om å sløyfe sjampinjongene «vil man ikke spendere» dem, minner om at kokeboken skulle tjene både herskapskjøkken og nøysomme hjem.

How to make it

1
Make a half-brown sauce
Half-brown the butter and flour in a pan to a light brown roux. Add the meat stock and cream, bring it to the boil and lift the pan off the heat.
2
Season the sauce
Stir the egg yolks, sherry, lemon juice and salt to taste into the cooled sauce.
3
Arrange in the dish
Cut the cleaned halibut into finger-thick slices. Layer the fish in a dish with the halved, lightly browned mushrooms, and pour the sauce over.
4
Bake
Bake in the oven at about 200 degrees for around half an hour, until the dish is pale brown. The mushrooms may be omitted if desired.

Changes from the original

Målene er modernisert og gjort metriske (2 dcl fløte til 2 dl, 2 dcl kjøttkraft, ½ dcl sherry til 0,5 dl). «Hellefisk» er oversatt til kveite. Sjampinjongmengden er anslått til cirka 200 g siden originalen bare skriver «champignons». Steketemperatur er lagt til som veiledning.

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Frequently asked questions

What is hellefisk?: Hellefisk is the older Norwegian and Danish name for halibut. The dish can also be made with other firm white fish.
Do I have to use mushrooms?: No. The original expressly says you may simply leave out the mushrooms if you do not wish to splash out on them.

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