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Fish Forcemeat II – Fishcakes from Raw Forcemeat

Erken's fish forcemeat II: raw fish forcemeat ground with flour, salt, and butter, thinned with milk and cream, fried as cakes and served with stock simmered from skin and bones.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 98 (falt i det fri)

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About the dish

Erken gives several variants of fish forcemeat. This raw forcemeat is ground in a meat grinder with flour, salt, and butter, and fried straight from the bowl as cakes. Stock is simmered from skin and bones and poured over the cakes as a simple sauce.

How to make it

  1. 1

    Prepare the fish

    Clean, rinse, and dry the fish. Cut it open and scrape the flesh from the skin and bones. Save the skin, bones, and heads.

  2. 2

    Grind the forcemeat

    Grind the fish flesh 4 times together with wheat flour, salt, and butter. Grind 6 more times, thinning in about 5 dl of the milk a little at a time.

  3. 3

    Stir the forcemeat

    Stir the forcemeat in a bowl and add the rest of the milk and the cream a spoonful at a time. Stir in the potato starch and nutmeg.

  4. 4

    Simmer stock

    Put the skin, bones, and heads on with water and simmer stock. Strain the stock.

  5. 5

    Fry the cakes

    Take the batter straight from the bowl with a spoon and drop it into the frying pan with browned butter or fat. Fry the cakes golden on both sides.

  6. 6

    Sauce from the stock

    For every panful that is fried, pour over about ½ dl stock. Let it boil a couple of minutes and pour the stock over the cakes.

Changes from the original

"1 plateful of scraped fish" is estimated at about 800 g of trimmed fish flesh. Spoons/teaspoons are translated to tablespoons/teaspoons, and deciliters and liters are kept in modern form. Grinding in a meat grinder is described with the number of rounds as in the original; lard/fat can be replaced with butter.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 98) → 1949 (korrekturlest, s. 118)~65% av teksten endretfjernetlagt til
1 tallerkenfuld x tallerkenfull skrapet fisk 3/4 l. % I. melk 1/4 y 4 l. fløte 1 spiseske salt 1 i liten ske skje hvetemel 1 x toppet teske teskje potetesmel 50 gr. smør 1/4 teske 1 skje salt % teskje muskat. Den rensede, vaskede, tørrede, opskaarne opskårne og skrapede fisk males 4 ganger med melet, saltet og smørret. smøret. Males 6 ganger til, hvorunder 1/2 y 2 l. melk ispædes ispes litt efter litt. Røres nu i en bolle, idet resten av melken og fløten tilsættes skevis. Deigen tages like fra bollen med en ske og lægges i stekepanden, hvor der er brunet smør eller fett. Skind, ben o. s. v. sættes over til kraft. For hver pande, som er stekt, heldes 1/2 del. kraft over; dette koker et par minutter og heldes over kakerne. tilsettes skjevis.

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Frequently asked questions

How many times should the fish be ground?
The fish is first ground 4 times together with flour, salt, and butter, and then 6 more times – 10 rounds in all. During the last six, 1/2 liter of milk is ground in a little at a time.
When are the rest of the milk and cream added?
After grinding, the forcemeat is stirred in a bowl, and the rest of the milk (3/4 liter in all in the recipe) plus 1/4 liter cream is added a spoonful at a time while stirring.
What do you do with the skin and bones?
The skin, bones, and so on are put on for stock. For every panful of cakes fried, 1/2 deciliter of stock is poured into the pan; it is boiled a couple of minutes and poured over the cakes.
How are the cakes shaped?
The batter is taken straight from the bowl with a spoon and dropped into the frying pan in browned butter or fat – it is not to be shaped by hand.

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