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Fish in Curry Sauce

Erken 1914, pp. 135–136: A curry sauce of butter, flour, curry, milk and fish stock, seasoned with lemon juice, salt and pepper. Cold cooked fish is gently warmed through in the sauce over a water bath without boiling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 135 (falt i det fri)

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About the dish

In Erken's day, curry dishes reflected the fashion for "English" cookery. This version from the fish chapter of Stor kokebok (1914) uses cold cooked fish warmed gently in the curry sauce over a water bath, so the fish does not boil to pieces.

How to make it

  1. 1

    Make the roux

    Melt the butter and stir in the flour and curry powder.

  2. 2

    Thin the sauce

    Thin little by little with the milk and fish stock, and bring the sauce to a good boil while stirring.

  3. 3

    Season

    Add lemon juice, salt and pepper to taste.

  4. 4

    Warm the fish in the sauce

    Lay the picked fish in the sauce and warm it gently through by setting the pot in a hot water bath. The fish must not boil in the sauce.

Changes from the original

Fractions broken up in the OCR have been reconstructed (½ l milk, ¼ l fish stock, ½ tsp salt). The amount of fish is estimated, since the original only says "cooked, cold fish." "Vannes" is read as "warmed."

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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. 135) → 1949 (korrekturlest, s. 164)~43% av teksten endretfjernetlagt til
Kokt, kold fisk 60 gr. smør 60 gr. hvetemel 2 teskeer teskjeer karri 1/2 teske ½ teskje salt ca. 1/2 l. ½ 1. melk 1/4 l. ¼ 1. fiskekraft 1 spiseskefuld spiseskjefull frisk citronsaft. Smørret sitronsaft. Smøret smeltes, irøres melet og karrien, spædes spes med melken og fiskekraften, gives gis et opkok, tilsættes citronsaft, tilsettes sitronsaft, salt og pepper efter smak. Den opplukkede fisk lægges legges i sausen og vannes varmes i denne, denne idet gryten sættes settes i varmt vands bad. vanns-bad. Fisken skal nemlig ikke koke i sausen.

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Frequently asked questions

Can I use leftover cooked fish?
Yes, the recipe is made precisely for cold cooked fish. The fish is picked into pieces (with skin and bones removed) and warmed in the curry sauce.
Why shouldn't the fish boil in the sauce?
Boiling would make the already-cooked fish dry and stringy, and the pieces would fall apart. That is why the pot is set in a water bath so the fish is only warmed through.
What is the base of the sauce?
A roux of 60 g butter and 60 g wheat flour with 2 teaspoons curry powder, thinned with about ½ liter milk and ¼ liter fish stock. The sauce is brought to a boil and seasoned with 1 tablespoon lemon juice, salt and pepper.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 135. Scaled for about 4 servings and ready in around 30 minutes when the fish is already cooked.

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