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Steamed Fish

Invalid cookery: boneless fish fillets placed between two buttered plates with salt and lemon juice and steamed for 20 minutes over boiling water; served with melted butter if allowed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 663 (falt i det fri)

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About the dish

A gentle way of cooking fish for the sick: the fillet is steamed between two plates over a pot of boiling water, a method Erken uses in several places in the invalid-cookery chapter.

How to make it

  1. 1

    Clean the fish

    Clean and wash the fish, dry it, cut out the fillets and remove all the bones.

  2. 2

    Cut and arrange

    Cut the fillets diagonally into 2–3 pieces. Butter the bottom of a plate and lay the fish pieces on it.

  3. 3

    Season

    Sprinkle with salt and drizzle the lemon juice over the fish.

  4. 4

    Cover

    Lay a piece of buttered paper on top and cover with a second plate.

  5. 5

    Steam

    Set the plates over a pot of boiling water and steam for 20 minutes.

  6. 6

    Serve

    Serve the fish at once, with a little melted butter over the top if the patient is allowed it.

Changes from the original

Amounts are estimated where the original simply says "salt" and "butter." Buttered paper can today be replaced with parchment; the technique is otherwise unchanged.

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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. 663) → 1949 (korrekturlest, s. 795)~42% av teksten endretfjernetlagt til
Ingredienser: 1 fisk, torsk, hvitting eller flyndre ½ teske citronsaft 3/4 teskje sitronsaft 1 — salt smør. Fisken renses, vaskes, tørres, fileterne tørkes, filetene skjæres ut, og alle ben fjernes. Fileterne Filetene deles i 2—3 dele paa skraa, lægges deler på skrå, legges mellem 2 tallerkener, hvorav den underste i bunden bunnen er smurt med smør, fisken bestrøes med salt og bestænkes bestenkes med citronsaften. Dækkes sitronsaften. Dekkes med et smurt papir. Sættes Settes over en kokende vandgryte vanngryte i 20 minutter. Litt smeltet smør kan haves has over, om det tillates.

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Frequently asked questions

Which fish can I use?
The recipe calls for cod, whiting or flounder. The fish is cleaned, washed, dried, and the fillets cut out with all bones removed.
How do I steam the fish without a steamer?
The fillets are cut diagonally into 2–3 pieces and placed between two plates — the lower one buttered. Cover with buttered paper and set the plates over a pot of boiling water for 20 minutes.
How is the fish seasoned?
Only salt and about ½ teaspoon lemon juice. A little melted butter may be poured over at serving, if the patient's diet allows.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), p. 663, in the chapter on nursing the sick and invalid cookery. It makes one serving.

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