What is the difference between this recipe and fish dumplings in lobster sauce?

The preparation is exactly the same, but instead of lobster you use 1 liter of shrimp and ½ kg of asparagus.

How much shrimp and asparagus do I need?

1 liter of shrimp (in the shell) and ½ kg of asparagus for the dish, scaled for 4 servings.

How long does the dish take?

About 45 minutes in all, including peeling the shrimp and cooking the fish dumplings and sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok of 1914, page 127.

Fish Dumplings in Shrimp Sauce

Name: Fish Dumplings in Shrimp Sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l shrimp (about 500 g in the shell); 500 g asparagus (cooked); 1 serving fish dumplings (ready-formed, warm); 60 g butter; 25 g wheat flour; 4 dl fish stock or whole milk; 1 dl sour cream (seter rømme) (soured cream); sherry (to taste); salt; 1 pinch sugar; 1 pinch cayenne pepper or paprika

A variant of Erken's fish dumplings in lobster sauce with 1 liter of shrimp and ½ kg asparagus in place of lobster, in a white sauce with sherry and spices.

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

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About the dish

The most everyday-friendly of Erken's three shellfish variants for fish dumplings. Shrimp were sold by volume (liters) in 1914, not by weight.

How to make it

1
Prepare the shrimp
Peel the shrimp. The shells can be pounded with a little butter and cooked out in quite a little water; skim off the red foam for the sauce.
2
Cook the asparagus
Cook the asparagus tender and cut it into suitable pieces.
3
Make the sauce
Stir the butter and flour together, thin with milk or fish stock and sour cream, and bring to a boil.
4
Season
Add the sherry, salt, sugar and cayenne or paprika.
5
Warm through and serve
Lay the shrimp, asparagus and warm fish dumplings in the sauce, warm through without boiling, and serve on a flat platter with puff-pastry leaves.

Changes from the original

Ingredients are repeated from the base recipe in modern units. Shrimp and asparagus replace the lobster; the shrimp quantity is kept as liters (about 500 g of shrimp in the shell).

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 127) → 1949 (korrekturlest, s. 154)~40% av teksten endretfjernetlagt til

Tillagningen som fiskeboller i hummersaus, kun ~~tages~~ tas 1 ~~l. ræker~~ 1. reker og ½ % kg. asparges istedenfor hummer.

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Frequently asked questions

What is the difference between this recipe and fish dumplings in lobster sauce?: The preparation is exactly the same, but instead of lobster you use 1 liter of shrimp and ½ kg of asparagus.
How much shrimp and asparagus do I need?: 1 liter of shrimp (in the shell) and ½ kg of asparagus for the dish, scaled for 4 servings.
How long does the dish take?: About 45 minutes in all, including peeling the shrimp and cooking the fish dumplings and sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok of 1914, page 127.

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