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Fish Dumplings in Tomato Sauce

Erken 1914: fish dumplings and button mushrooms warmed in a brown sauce with fish stock, tomato purée, sherry, salt and paprika.

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

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About the dish

Canned tomato purée was a relatively new and modern ingredient in Norwegian households in 1914, and Erken uses it here together with canned button mushrooms for a simple, festive fish dish.

How to make it

  1. 1

    Brown butter and flour

    Brown the butter in a saucepan and stir in the flour.

  2. 2

    Thin the sauce

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

  3. 3

    Season

    Stir in the tomato purée, sherry, salt and paprika.

  4. 4

    Warm through

    Lay the fish dumplings and mushrooms in the sauce and let everything heat through. Serve at once.

Changes from the original

Measurements converted to modern units (dl, g). "Vannes" is rendered as "warmed in the sauce." The amount of fish dumplings is estimated. A can of mushrooms is given as about 200 g.

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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. 155)~30% av teksten endretfjernetlagt til
Fiskeboller i tomatsaus. Fiskeboller 60 gr. smør 25 40 gr. hvetemel 1/2 V 2 l. fiskekraft 2 del. tomatpuré 1 liten boks champignons 1 del. sherry salt paprika. Smør og mel brunes, spædes spes med kraften, gives gis et opkok; tilsættes tilsettes tomatpuré, sherry, salt og paprika. Fiskeboller og champignons vannes varmes i sausen.

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Frequently asked questions

How long does the dish take?
About 25 minutes in all. The sauce comes together quickly: butter and flour are browned, thinned with ½ l fish stock, brought to a boil, and then seasoned before the fish dumplings and mushrooms are warmed in the sauce.
What gives the sauce its flavor?
A brown roux (60 g butter, 25 g wheat flour) thinned with fish stock, plus 2 dl tomato purée, 1 dl sherry, salt and paprika. Mushrooms from one small can are warmed in the sauce along with the fish dumplings.
Should the fish dumplings be boiled in the sauce?
No, they should only be warmed through ("vannes") in the finished sauce, so they don't fall apart.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 128, in the chapter on fish forcemeat and fish cakes.

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