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)

Be the first to rate

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).

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 154)~97% of the text changedremovedadded

~~1 l reker (ca. 500 g med skall). 500 g asparges (kokt). 1 porsjon~~ Tillagningen som fiskeboller (ferdig formede, varme). 60 g smør. 25 g hvetemel. 4 dl fiskekraft eller helmelk. 1 dl seterrømme (sur fløte). sherry (etter smak). salt. 1 knivspiss sukker. 1 knivspiss cayennepepper eller paprika. Plukk rekene. Skallene kan støtes med litt smør og kokes ut i ganske lite vann; ta av det røde skummet til sausen.. Kok aspargesen møre og del dem i passe biter.. Rør smør og mel sammen, spe med melk eller fiskekraft og rømme, og gi et oppkok.. Tilsett sherry, salt, sukker hummersaus, kun tas 1 1. reker og ~~cayenne eller paprika.. Legg reker,~~ % kg. asparges ~~og de varme fiskebollene i sausen, varm gjennom uten å koke, og server på flatt fat med terteblad.~~ istedenfor hummer.

Note on Modernised

Ingredienser er gjentatt fra grunnoppskriften i moderne enheter. Reker og asparges erstatter hummer; rekemengden er beholdt som liter (ca. 500 g reker med skall).

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!