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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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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.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 663) → Modernised~87% of the text changedremovedadded
1 fisk, torsk, stk fisk (torsk, hvitting eller flyndre ½ teske citronsaft flyndre). 0,5 ts sitronsaft. 0,25 ts salt smør. Fisken renses, vaskes, tørres, fileterne skjæres ut, (etter smak). 10 g smør (til tallerkenen og eventuelt smeltet over). Rens og vask fisken, tørk den, skjær ut filetene og fjern alle ben fjernes. Fileterne deles i 2—3 dele paa skraa, lægges mellem 2 tallerkener, hvorav den underste bein.. Del filetene i bunden er smurt med smør, fisken bestrøes 2–3 deler på skrå. Smør bunnen av en tallerken med smør og legg fiskestykkene på.. Strø over salt og bestænkes med citronsaften. Dækkes med dryp sitronsaften over fisken.. Legg et smurt papir. Sættes papir over og dekk med en tallerken til.. Sett tallerkenene over en kjele med kokende vandgryte vann og damp i 20 minutter. Litt minutter.. Server fisken straks, eventuelt med litt smeltet smør kan haves over, om over dersom det tillates. er tillatt for pasienten.

Note on Modernised

Mengder er anslått der originalen bare skriver «salt» og «smør». Smurt papir kan i dag erstattes med bakepapir; teknikken er ellers uendret.

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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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