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Fish forcemeat with spinach

Fish forcemeat of pike or coley with butter, egg white and cream, cooked in a water bath for ½–¾ hour and served with spinach or nettle. From Erken's Big Cookbook (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The recipe is in the chapter on invalid cookery. Fish forcemeat in a water bath was a light, mild dish for the sick.

How to make it

  1. 1

    Make the forcemeat

    Grind the scraped fish and the butter (or pork fat) 6 times. Stir with 1 tsp salt until the forcemeat is quite tough.

  2. 2

    Add egg white

    Stir in the whisked egg white little by little. If the forcemeat is too firm, add cream little by little until right.

  3. 3

    Steam

    Fill the forcemeat into a greased mould and cook in a water bath for ½–¾ hour.

  4. 4

    Serve with spinach

    Serve with spinach prepared in butter and cream. Alternatively, 40 g spinach or nettle can be stirred into the forcemeat.

Changes from the original

«Eggekvite» is read as egg white. The text says «male 6 ganger» (grind 6 times, through a meat grinder). The preparation of the spinach is not described in the text and is taken as steaming it in butter and cream. The recipe is counted as one serving.

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Frequently asked questions

Can I use other fish?
The book gives pike or coley.
How long does the forcemeat cook?
About half to three quarters of an hour in a water bath.

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