Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Fish balls and roe in béarnaise sauce

Tinned fish balls and roe tossed in a cold, butter-whipped sauce with oil, vinegar, capers, gherkins, parsley and raw egg yolks, served in a pastry ring. From Erken's Stor kokebok (1949), p. 867.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 867 (falt i det fri)

Be the first to rate

About the dish

Erken writes that first-class tinned goods 'work quite excellently in the good sauce'. The dish belongs to the cold table, and the name béarnaise refers to the sauce having vinegar, herbs and egg yolks.

How to make it

  1. 1

    Make the sauce

    Beat the butter pale. Stir in oil, vinegar, chopped capers, chopped gherkins and chopped parsley.

  2. 2

    Add yolks and seasoning

    Stir in the egg yolks and pepper, and press the onion juice through a cloth into the sauce.

  3. 3

    Fold in the filling

    Gently toss the sliced fish balls and roe in the sauce. Serve in a pastry ring.

  4. 4

    Note

    Note: The sauce contains raw egg yolks and is not heat-treated. Use pasteurised yolks and do not serve it to pregnant women, small children, the elderly or the ill.

Changes from the original

'Terterand' is kept as in the original and read as a pastry ring. 'Gr.' is converted to g. The sauce is cold and not heat-treated. The safety note has been added. Uncertain about 'terterand'.

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.

From1949Modernised
To1949Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Is the sauce hot or cold?
Cold: the butter is beaten pale and the other ingredients are added without heating.
What is a terterand?
The original says 'terterand'; it is probably a pastry ring (tart ring) filled with the mixture.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!