What is meant by "grilling" the fish?

"Grilleres i æg og kavring" here means breading the pieces in egg and rusk crumbs before browning them in a pan. It is not grilling in the modern sense.

Where do I get fish stock?

Fish stock can be boiled from the skin, bones and heads of the fish you clean, ideally with a little onion and salt. This gives the sauce a full fish flavour.

Fish in a Dish

Fish in a dish from Erken and Steen's school cookbook of 1900: haddock, cod or halibut cleaned, breaded in egg and rusk crumbs, browned in butter, layered with lemon slices in a dish, covered with a sauce of frying fat, flour, fish stock, cayenne and sherry, and baked in the oven for half an hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 130 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Retten bruker panerte, brunede fiskestykker som legges lagvis med sitron og gratineres i en pikant kraftsaus med cayenne og sherry. Den viser hvordan enkel hvit fisk kunne løftes til noe finere med saus og krydder.

How to make it

1
Prepare the fish
Clean the fish of skin and bones and cut it into suitable pieces.
2
Bread and brown
Turn the pieces of fish in beaten egg and rusk crumbs, and brown them in lightly browned butter in a pan.
3
Arrange in the dish
Arrange the pieces of fish in layers with thin lemon slices in a dish or an ovenproof platter.
4
Make the sauce
Stir the flour into the butter left in the pan after frying. Add the fish stock little by little and let the sauce simmer for a few minutes. Add the cayenne and sherry, and pour the sauce over the fish.
5
Bake in the oven
Bake the dish in the oven at about 200 degrees for around half an hour.

Changes from the original

Målene er modernisert og gjort metriske (½ l fiskekraft til 5 dl, ½ dcl sherry til 0,5 dl). «2 à 3 fisk» er tolket som 2-3 hele fisk. Egg og kavring til panering er ført opp som egne ingredienser. Steketemperatur er lagt til som veiledning.

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Frequently asked questions

What is meant by "grilling" the fish?: "Grilleres i æg og kavring" here means breading the pieces in egg and rusk crumbs before browning them in a pan. It is not grilling in the modern sense.
Where do I get fish stock?: Fish stock can be boiled from the skin, bones and heads of the fish you clean, ideally with a little onion and salt. This gives the sauce a full fish flavour.

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