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Fish with Tomato

Erken 1914, p. 135: Cooked cod picked into large pieces on a platter, doused with melted butter mixed with tomato purée, sprinkled with parsley and garnished with lettuce leaves.

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

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About the dish

A simple arrangement of cooked fish from the fish chapter of Stor kokebok (1914). The dish is meant as an attractive, cool or lukewarm serving of leftover cooked cod, with tomato purée as the fashionable coloring element of the day.

How to make it

  1. 1

    Break up the fish

    Pick the cooked cod into pieces as large as possible, free of skin and bones, and lay them on a flat platter.

  2. 2

    Make the tomato butter

    Melt the butter and stir in the tomato purée. Season to taste with salt and pepper.

  3. 3

    Pour over

    Pour the warm mixture of melted butter and tomato purée over the fish.

  4. 4

    Garnish and serve

    Sprinkle a stripe of chopped parsley over the purée and garnish around the edge with pale green lettuce leaves. Serve at once.

Changes from the original

Amounts are estimated and added, since the original merely lists the ingredients. The wording of the method is modernized; "opplukkes" is rendered as "broken/picked into large pieces."

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 163) → Modernised~84% of the text changedremovedadded
Kokt 600 g kokt torsk smeltet (gjerne rester av kokt fisk). 75 g smør tomatpuré persille salatblade. Den (smeltet). 2 spiseskjeer tomatpuré. 2 spiseskjeer hakket persille. 1 håndfull lysegrønne salatblader (til pynt). salt (etter smak). pepper (etter smak). Plukk den kokte torsk opplukkes torsken i så store stykker som mulig, legges fri for skinn og ben, og legg dem på et flatt fat. Over fisken helles en blanding fat.. Smelt smøret og rør inn tomatpuréen. Smak til med salt og pepper.. Hell den varme blandingen av smeltet smør, hvori er utrørt tomatpuré. En smør og tomatpuré over fisken.. Strø en stripe hakket persille strøes over pureen, utenom pyntes puréen og pynt rundt kanten med lysegrønne salatblade. salatblader. Serveres straks.

Note on Modernised

Mengder er anslått og lagt til, da originalen bare ramser opp råvarene. Språket i fremgangsmåten er modernisert; «opplukkes» er gjengitt som «deles/plukkes i store stykker».

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Frequently asked questions

What kind of fish is used in this dish?
Cooked cod. It is picked into pieces as large as possible and laid on a flat platter.
How is the sauce made?
Melted butter is mixed with tomato purée, and this mixture is poured over the fish.
How is the dish garnished?
A stripe of chopped parsley is sprinkled over the purée, and pale green lettuce leaves are arranged around it.
Is this a hot or a cold dish?
The dish is arranged on a flat platter with cooked fish, butter sauce and fresh lettuce — it is served as a composed dish, not a hot casserole. Preparation takes only about 15 minutes once the fish is cooked.

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