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Pike Fish Forcemeat

Erken's pike forcemeat (fiskefarse av gjedde): scraped pike flesh is ground with salt and potato starch, mixed with melted butter, thinned with cold milk and cream, and baked as a pudding in a water bath in the oven for 1 hour. Skin and bones are simmered into pike soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 114 (falt i det fri)

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About the dish

Pike was a highly prized freshwater fish in Norwegian lakes, and its firm, lean flesh was especially well suited to forcemeat. Erken lets nothing go to waste: the skin and bones are simmered into stock for pike soup. Grinding it in a meat grinder several times gives the fine, airy texture that characterizes a good fish forcemeat.

How to make it

  1. 1

    Clean the fish

    Clean and rinse the pike, dry it well, and split it lengthwise from the tail upward. Scrape the fish flesh free of skin and bones.

  2. 2

    Grind with salt and potato starch

    Mix the fish flesh with salt and potato starch and grind the mixture five times (or run it well in a food processor).

  3. 3

    Add the butter

    Add the melted, cooled butter a little at a time while grinding the forcemeat five more times.

  4. 4

    Thin with milk and cream

    Put the forcemeat in a dish and thin it carefully with boiled, cooled milk and cream while stirring constantly. Season to taste with more salt and nutmeg.

  5. 5

    Cook in a water bath

    Fill the forcemeat into a well-greased pudding mold and bake it in a water bath in the oven for 1 hour at about 160 °C (320 °F). Lay a piece of greased parchment over the mold if the top heat is strong.

  6. 6

    Stock from the scraps

    Simmer stock from the skin and bones to make pike soup.

Changes from the original

Measures have been converted to modern units; "1 deep plateful of scraped fish" is estimated at about 600 g of clean fish flesh. The OCR was unclear for the milk and cream amounts (written "8/4" and "3/i"); these are interpreted as 3/4 liter milk and 1/4 liter cream. Potato starch replaces "potetesmel," and the 5 + 5 grindings are described as repeated grinding or running in a food processor.

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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. 114) → 1949 (korrekturlest, s. 138)~48% av teksten endretfjernetlagt til
1 dyp tallerkenfuld skrapet fisk (gjedde) 1 spiseske salt 1/2 spiseske potetesmel 75 gr. smør ca. 3/4 l. kokt, kold melk 1/4 l. kokt, kold fløte salt og muskat efter smak Fiskefarse av gjedde. Fisken renses, vaskes, tørres og deles langsefter fra halen og opover. Fiskekjøttet skrapes fra. Til 1 dyp tallerkenfuld tallerkenfull skrapet fisk tages tas 1 spiseske spiseskje salt og 1/2 spiseske ½ spiseskje potetesmel; dette males 5 ganger, tilsættes tilsettes litt efter litt 75 gr. smeltet, koldt smør under endnu ennu 5 gangers maling. Fisken tages saa tas så i et fat, og under stadig røren spædes sagte spedes sakte ca. 3/4 ¾ l. kokt, kold koldt melk og 1/4 ¾ l. kokt, kold koldt fløte i. Tilslut Tilslutt mere salt og muskat efter smak. Farcen haves Farsen has i smurt puddingform og koker i vandbad vannbad i ovnen i 1 time. Læg Legg et smurt, hvitt papir over formen, hvis overvarmen er sterk. Paa skind På skinn og ben kokes kraft til gjeddesuppe. gjeddes suppe.

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Frequently asked questions

How long should the forcemeat cook?
The forcemeat is filled into a greased pudding mold and cooked in a water bath in the oven for about 1 hour. Allow around 110 minutes total, including cleaning, scraping, and grinding the fish.
Why should the milk and cream be boiled and cold?
The milk and cream are boiled first and cooled completely before being thinned in a little at a time while stirring constantly. Cold liquid helps the forcemeat bind and keeps it from separating.
How many times is the fish ground?
The scraped fish is ground 5 times with salt and potato starch, then 75 g of melted, cooled butter is added a little at a time during another 5 grindings – 10 times in all.
How is the pike prepared before making the forcemeat?
The fish is cleaned, rinsed, and dried, split lengthwise from the tail upward, and the flesh is scraped from the skin and bones. The recipe uses 1 deep plateful of scraped fish.

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