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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 98) → Modernised~83% of the text changedremovedadded
1 tallerkenfuld 800 g skrapet fisk 3/4 l. fiskekjøtt (ca. 1 tallerkenfull, renset og fri for skinn og ben). 7,5 dl melk 1/4 l. fløte (5 dl kvernes inn, resten røres i). 2,5 dl fløte. 1 spiseske salt spiseskje salt. 1 liten ske spiseskje hvetemel (liten skje). 1 toppet teske potetesmel teskje potetmel (toppet). 50 gr. smør 1/4 teske g smør. 0,25 teskje muskat. Den rensede, vaskede, tørrede, opskaarne smør eller fett til steking. skinn, ben og skrapede fisk males hoder til kraft. Rens, vask og tørk fisken. Skjær den opp og skrap kjøttet fra skinn og ben. Ta vare på skinn, ben og hoder.. Kvern fiskekjøttet 4 ganger sammen med melet, saltet hvetemel, salt og smørret. Males smør. Kvern 6 ganger til, hvorunder 1/2 l. melk ispædes og spe inn ca. 5 dl av melken litt efter litt. Røres nu om litt.. Rør farsen i en bolle, idet bolle og tilsett resten av melken og fløten tilsættes skevis. Deigen tages like skjevis. Rør inn potetmel og muskat.. Sett skinn, ben og hoder over med vann og kok kraft. Sil kraften.. Ta deigen rett fra bollen med en ske skje og lægges legg den i stekepanden, hvor der er stekepannen med brunet smør eller fett. Skind, ben o. s. v. sættes over til kraft. Stek kakene gyllne på begge sider.. For hver pande, panne som er stekt, heldes 1/2 del. kraft over; dette koker hell over ca. ½ dl kraft. La det koke et par minutter og heldes hell kraften over kakerne. kakene.

Note on Modernised

«1 tallerkenfuld skrapet fisk» er anslått til ca. 800 g renskåret fiskekjøtt. Skeer/teskeer er oversatt til spiseskjeer/teskjeer, desiliter og liter er beholdt i moderne form. Kverning i kjøttkvern er beskrevet med antall ganger som i originalen; smult/fett kan erstattes med smør.

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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.

Equipment for this dish

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