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.

Fish with Macaroni

Name: Fish with Macaroni
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g cooked fish (skinless and boneless, picked into pieces (about 1 deep plateful)); 100 g macaroni (cooked and cut into small pieces); 50 g grated cheese (mature, sharp cheese); 50 g butter (in small dots on top); 1 dl milk; 1 pcs egg (beaten); 1 pinch pepper; 1 tsp salt (to taste)

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
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
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
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
Bake
Bake in the oven about 15 minutes, or until the dish is light brown.
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 132) → Modernised~76% of the text changedremovedadded

~~1 dyp tallerkenfuld~~ 500 g kokt fisk (uten skinn og ben, plukket i biter (ca. 1 dyp tallerken)). 100 ~~gr.~~ g makaroni (kokt og skåret i små biter). 50 ~~gr. reven~~ g revet ost (moden, kraftig ost). 50 ~~gr.~~ g smør (i små klatter over). 1 ~~knivsod pepper salt~~ dl melk. 1 ~~del. melk~~ stk egg (vispet). 1 ~~egg. Den kokte, opplukkede fisk blandes med~~ knivsspiss pepper. 1 ts salt (etter smak). Sett ovnen på 200 °C. Kok makaronien, skjær den ~~kokte, smaat opskaarne~~ i små biter, og plukk den kokte fisken fri for skinn og ben.. Bland fisk og makaroni, ~~irøres~~ og rør inn melken, det vispede ~~egg,~~ egget, pepper og salt ~~efter~~ etter smak samt halvparten av den ~~revne, skarpe ost. Lægges~~ revne osten.. Legg blandingen i en smurt ~~form; smørret lægges~~ form. Legg smøret i ~~smaa~~ små klatter ~~ovenpaa,~~ oppå og strø resten av osten ~~strøes over. Steker~~ over.. Stek i ovnen ~~¼ time,~~ ca. 15 minutter, eller til ~~den~~ retten er ~~lysebrun. Serveres~~ lysebrun.. Server med persillesaus, hvit saus eller sauce Colbert.

Note on Modernised

Mål omregnet til gram og dl. «1 dyp tallerkenfuld kokt fisk» er anslått til ca. 500 g. Ovnstemperatur (200 °C) er lagt til, da originalen bare oppgir steketid. «Reven skarp ost» tolkes som moden, kraftig ost.

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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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