Can I use shrimp instead of fish?

Yes, the original gives ½ litre of shrimp or cooked fish – use what you have.

Why must the dish not boil once the egg yolk is in?

The egg yolk thickens the sauce, but if it boils it curdles. That is why everything is only warmed through without boiling.

Fish in Shells (gratinated)

Fish or shrimp (½ l) and cooked vegetables tossed in a mild thickened sauce (25 g butter, 20 g flour, 2 dl stock, egg yolk, cream, nutmeg), warmed without boiling and filled into shells over a lettuce leaf. Erken & Steen, 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 231 (falt i det fri)

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About the dish

En lun fiske- eller rekeanretning servert i skjell fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Fisk og grønnsaker vendes i en mild, jevnet saus og fylles i skjell over et salatblad – en fin utnyttelse av kokt fisk eller reker.

How to make it

1
Make the sauce
Melt the butter, stir in the flour and thin with the stock or vegetable water. Bring to a boil and take off the heat.
2
Thicken and season
Thicken with the egg yolk and cream. Add the nutmeg and salt.
3
Add fish and vegetables
Stir in the shrimp or the cooked fish and the cooked vegetables.
4
Warm and plate
Warm it all through without boiling. Fill into shells with a lettuce leaf laid in the bottom beforehand.

Changes from the original

½ liter beholdt som 5 dl. «Ske» tolket som spiseskje (ss), dcl til dl. Salatbladet, nevnt i fremgangsmåten, er lagt til i ingredienslisten. Mengder ellers uendret. Ingen priser i originalen.

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Frequently asked questions

Can I use shrimp instead of fish?: Yes, the original gives ½ litre of shrimp or cooked fish – use what you have.
Why must the dish not boil once the egg yolk is in?: The egg yolk thickens the sauce, but if it boils it curdles. That is why everything is only warmed through without boiling.

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