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Fish Dumplings in Brown Celeriac Sauce

Erken 1914: cooked fish dumplings and pieces of celeriac warmed in a brown sauce of butter, flour, fish stock/celeriac water, madeira, salt and paprika.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 128 (falt i det fri)

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About the dish

One of several variants in Stor kokebok where ready-cooked fish dumplings are warmed in a rich sauce. Fish dumplings were the household's versatile standby, and Erken shows how they could be elevated to party fare with wine, paprika and vegetables.

How to make it

  1. 1

    Cook the celeriac

    Peel the celeriac roots, cook them tender in lightly salted water and cut them into pieces. Save the cooking water.

  2. 2

    Brown butter and flour

    Brown the butter in a saucepan, stir in the flour and let it turn light brown.

  3. 3

    Thin the sauce

    Thin little by little with the fish stock and celeriac water, and bring the sauce to a boil.

  4. 4

    Season

    Add madeira, salt and paprika to taste.

  5. 5

    Warm through

    Lay the fish dumplings and celeriac pieces in the sauce and let everything heat through without boiling. Serve at once.

Changes from the original

Measurements are converted to modern Norwegian units (dl, g). "Vannes" is rendered as "warmed in the sauce." Madeira can be replaced with sherry or stock. The amount of fish dumplings is estimated, as the original gives none.

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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. 128) → 1949 (korrekturlest, s. 154)~42% av teksten endretfjernetlagt til
Fiskeboller 50 gr. smør 25 35 gr. hvetemel 1/2 l. y 2 1. fiskekraft og sellerivand sellerivann 2 sellerirøtter sellerier 1 del. madeira salt 1 knivsod knivsodd paprika. Smør og mel brunes, spædes spes med kraften, gives gis et opkok. I sausen vannes fiskebollerne, varmes fiskebollene, de kokte, opskaarne opskårne sellerirøtter; sausen tilsættes tilsettes vin, salt og paprika efter smak.

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Frequently asked questions

How do I make the brown celeriac sauce?
Brown 50 g butter and 25 g wheat flour into a brown roux, thin with about ½ liter fish stock combined with celeriac water (the cooking water from the celeriac roots) and bring it to a boil. Season to taste with 1 dl madeira, salt and a pinch of paprika.
Should the celeriac be cooked first?
Yes. The two celeriac roots are cooked, cut up and laid in the sauce together with the fish dumplings. The cooking water is used as part of the liquid in the sauce.
Can I leave out the madeira?
The recipe uses 1 dl madeira for flavor, but it can be left out or replaced with a little more fish stock. The sauce will then be milder, so season extra with salt and paprika.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 128. It is scaled for 4 servings and takes around 40 minutes.

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