Fish Fillet with Oyster Sauce

About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Pochert fiskefilet med en rik østerssaus var en utpreget selskapsrett. At østers her regnes som en naturlig ingrediens forteller at skalldyret var langt mer alminnelig og rimelig langs norskekysten rundt 1900 enn i dag.

How to make it

1. 1

   Fillet the fish

   Pull the skin off cleaned trout, halibut, cod or mackerel. Cut the flesh from the bones, working from the tail upward, and remove as many small bones as possible.

2. 2

   Cook the fish

   Cook the fillets covered in a shallow pan in the boiling water with salt and 25 g butter. As soon as the fish is just cooked, lift it carefully out, keeping it as whole as possible, and place it on the serving dish.

3. 3

   Reduce the stock

   Let the cooking stock reduce for a quarter of an hour, and strain it.

4. 4

   Make the sauce

   Melt the rest of the butter, stir in the flour and add the stock little by little. Bring it to the boil, then add the finely chopped onion, lemon juice, sherry and a little oyster liquor.

5. 5

   Thicken and finish

   Thicken the sauce with the egg yolks stirred into the cream. Add the cleaned oysters, which have first been given a brief boil in their own liquor. Pour the sauce with the oysters over the fish.