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Fish Forcemeat Roulettes

Fish forcemeat balls with an oyster inside each one, breaded in rusk crumbs and egg and deep-fried golden brown in lard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 21 (falt i det fri)

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About the dish

A small festive dish from the chapter Hot and Cold Small Dishes, where oysters were a common delicacy in Norwegian party food around 1900.

How to make it

  1. 1

    Shape the balls

    Divide the fish forcemeat into 12 portions and shape round balls.

  2. 2

    Fill with oyster

    Push an oyster into each ball and smooth the forcemeat well over it again, so the oyster is completely enclosed.

  3. 3

    Bread

    Turn the roulettes in rusk crumbs, then in beaten egg, and finally in rusk crumbs again.

  4. 4

    Fry

    Fry them golden brown in plenty of lard or neutral oil and serve hot.

Changes from the original

Units modernized. Deep-frying in lard is kept, with neutral oil as an alternative.

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.

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. 21) → 1949 (korrekturlest, s. 29)~24% av teksten endretfjernetlagt til
600 gr. fiskefarce fiskefarse 12 østers støtt kavring egg. Av fiskefarcen fiskefarsen dannes runde boller; i hver bolle stikkes en østers, og farcen farsen jevnes over igjen. Rouletterne Rulettene vendes i kavring, egg melk og kavring igjen, og kokes gulbrune i smult.

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Frequently asked questions

What are fish forcemeat roulettes made of?
600 g fish forcemeat, 12 oysters, crushed rusk crumbs, and egg. The forcemeat is shaped into round balls with one oyster pushed into each, before the forcemeat is smoothed over it again.
How are they breaded and fried?
The roulettes are turned first in rusk crumbs, then in egg, and finally in rusk crumbs again. Then they are cooked golden brown in lard (deep-fried).
How many servings and how long does it take?
The recipe is intended for 6 servings and takes around 40 minutes total. It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 21, in the chapter on hot and cold small dishes.

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