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Fish Dumplings in Lobster Sauce

Erken's fish dumplings in lobster sauce from Stor kokebok 1914: a white sauce of butter, flour, milk/fish stock and sour cream, seasoned with sherry, cayenne and sugar, with cooked lobster and warm fish dumplings. Served with puff-pastry leaves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 127 (falt i det fri)

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About the dish

The recipe appears in the fish chapter just after Erken's thorough instructions on how fish dumplings are shaped and poached in stock. Lobster sauce was one of the most festive sauces in bourgeois Norwegian cooking around 1914, and the dish was served on a flat platter ringed with puff-pastry leaves.

How to make it

  1. 1

    Pick the lobster

    Pick the cooked lobster out of the shells and cut the meat into not-too-small pieces.

  2. 2

    Stock from the shells

    Pound the shells with a little butter and cook them in quite a little water. Skim off the red foam and set it aside for the sauce.

  3. 3

    Roe

    If the lobster has roe, rub it completely fine with a little butter. Then the cooking of the shells can be skipped; the roe butter is stirred into the sauce along with the flour.

  4. 4

    Make the sauce

    Stir the butter and flour together, thin with milk (or fish stock) and sour cream, and bring the sauce to a boil. Stir in the red foam.

  5. 5

    Season

    Add the sherry, salt, a pinch of cayenne and sugar.

  6. 6

    Warm through

    Bring the lobster meat to a boil in the sauce, then lay the warm fish dumplings in.

  7. 7

    Serving

    Serve on a flat platter with puff-pastry leaves around the edge.

Changes from the original

Amounts are converted to modern units (dl, grams). "Fresh-strained milk" is fresh/whole milk; "sour cream" is seter rømme or crème fraîche. "Wine" in the method is specified as sherry as the ingredient list indicates. "Knivsodd" is given as a pinch. The method is broken into steps.

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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. 127) → 1949 (korrekturlest, s. 153)~30% av teksten endretfjernetlagt til
Fiskeboller 1 hummer 60 gr. smør 25 gr. hvetemel 4 del. dl. fiskekraft eller nysilet nysilt melk 1 del. dl. sur fløte sherry salt 1 knivsod knivsodd sukker 1 — cayenne knivsodd kajenne eller paprika. paprika Den kokte hummer plukkes fra skallene og skjæres i ikke altfor smaa små stykker. Skallene kan støtes med litt smør og kokes i ganske litet vand; lite vann; det røde skum tages tas av og haves has i sausen. Er der rogn, gnides denne den ganske fin med litt smør og røres i sausen samtidig med melet; utkokning utkokingen av skallene kan da sløifes. Smør og mel røres sammen, spædes spedes med melken og fløten, gives gis et opkok, tilsættes tilsettes vin, salt, en knivsod cayenne knivsodd kajenne og sukker. Hummeren gives gis et opkok i sausen, likesaa likeså de varme fiskeboller. Serveres paa på flatt fat med terteblade omkring.

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Frequently asked questions

How do I get the red color in the lobster sauce?
The shells are pounded with a little butter and cooked in quite a little water; the red foam is skimmed off and added to the sauce. If you have lobster roe, rub it fine with a little butter and stir it in along with the flour — then cooking the shells can be skipped.
How do I make the sauce itself?
Stir together 60 g butter and 25 g wheat flour, thin with 4 dl fish stock or fresh milk and 1 dl sour cream, bring to a boil, and season with sherry, salt, a pinch of cayenne (or paprika) and a pinch of sugar.
How are the lobster and fish dumplings warmed, and how is the dish served?
The cooked lobster is cut into not-too-small pieces and brought to a boil in the sauce, as are the warm fish dumplings. Serve on a flat platter with puff-pastry leaves around it.

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