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Fish with Macaroni

Erken's "Fish with Macaroni" (1914): cooked fish mixed with cooked, cut-up macaroni, milk, egg, pepper, salt and grated cheese, placed in a buttered dish with dots of butter and cheese on top, baked light brown for about 15 minutes and served with parsley sauce, white sauce or sauce Colbert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 132 (falt i det fri)

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About the dish

An early Norwegian fish gratin from Stor kokebok. The dish was meant for leftover cooked fish, and Erken recommends parsley sauce, white sauce or the French sauce Colbert alongside.

How to make it

  1. 1

    Prepare

    Heat the oven to 200 °C (390 °F). Cook the macaroni, cut it into small pieces, and pick the cooked fish free of skin and bones.

  2. 2

    Mix

    Mix the fish and macaroni, and stir in the milk, the beaten egg, pepper and salt to taste, plus half the grated cheese.

  3. 3

    Fill the dish

    Place the mixture in a buttered dish. Dot the butter over the top in small pieces and sprinkle the rest of the cheese over.

  4. 4

    Bake

    Bake in the oven about 15 minutes, or until the dish is light brown.

  5. 5

    Serving

    Serve with parsley sauce, white sauce or sauce Colbert.

Changes from the original

Measurements converted to grams and dl. "1 deep plateful of cooked fish" is estimated at about 500 g. An oven temperature (200 °C (390 °F)) has been added, as the original gives only a baking time. "Grated sharp cheese" is interpreted as a mature, sharp cheese.

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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. 132) → 1949 (korrekturlest, s. 162)~23% av teksten endretfjernetlagt til
1 dyp tallerkenfuld tallerkenfull kokt fisk 100 gr. makaroni 50 gr. reven ost 50 gr. smør 1 knivsod knivsodd pepper salt 1 del. dd. melk 1 egg. Den kokte, opplukkede fisk blandes med den kokte, smaat opskaarne smått opskårne makaroni, irøres melken, det vispede egg, pepper og salt efter smak samt halvparten av den revne, skarpe ost. Lægges Legges i smurt form; smørret lægges smøret legges i smaa små klatter ovenpaa, ovenpå, resten av osten strøes over. Steker i ovnen ¼ ¾ time, eller til den er lysebrun. Serveres med persillesaus, hvit saus eller sauce Colbert.

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Frequently asked questions

Can I use leftover fish for this dish?
Yes, the recipe is made for cooked fish — a deep plateful of picked, cooked fish. It is therefore well suited to using up leftover cooked fish.
How long should the dish stay in the oven?
About a quarter of an hour, or until the surface is light brown. Total time, including cooking the fish and macaroni, is around 45 minutes.
What is it served with?
Henriette Schønberg Erken recommends parsley sauce, white sauce or sauce Colbert.
How are the cheese and butter distributed?
Half the grated sharp cheese is mixed into the fish mixture. The rest is sprinkled on top, and the butter (50 g) is dotted over in small pieces before baking.

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