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Piquant fish fillet

Fish fillets cut on the slant are turned in crushed rusk, fried in butter and oil and sprinkled with grated horseradish, chopped onion and capers. From Erken's Stor kokebok (1949), p. 126.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 126 (falt i det fri)

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About the dish

Erken suggests piping mashed potato in peaks along one side of the dish, a common way of garnishing festive food at the time.

How to make it

  1. 1

    Cut the fish

    Clean the fish and cut the fillets into large slices on the slant. They may lie in lightly salted water for 5 minutes.

  2. 2

    Coat and fry

    Lift the fillets out and turn them in crushed rusk. Season and fry them in butter and oil.

  3. 3

    Arrange

    Put the fish on a warm dish and sprinkle with grated horseradish and a mixture of chopped onion and capers. Pour the butter over.

  4. 4

    Serve

    Serve with boiled potatoes, or pipe mashed potato in peaks along one side of the dish.

Changes from the original

Measures converted (3/4 kg = 750 g). Capers are in the ingredient list and have been read as part of the onion mixture sprinkled over the fish.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 126) → Modernised~74% of the text changedremovedadded
3/4 kg. 750 g fiskefilet eller hellefisk hellefisk. salt (til lett saltvann og krydring). pepper pepperrot, reven (til krydring). pepperrot (revet). 1 spiseskje kapers ss kapers. 1 spiseskje ss matolje. Den rensede fisk renskjæres, kavring (støtt, til å vende fisken i). smør (til steking og til å helle over). løk (hakket). poteter eller potetpuré (kokt, til servering). Rens fisken og skjær filetene skjæres i litt store skiver på skrå og skrå. De kan legges ligge 5 minutter i lett saltvann. Tas op saltvann.. Ta filetene opp og vendes vend dem i støtt kavring, krydres kavring. Krydre og stekes stek dem i smør og olje. Legges op olje.. Legg fisken på et varmt fat, strøes med den revne fat og strø over revet pepperrot og en blanding av hakket løk. Smøret helles over. Kokte poteter løk og kapers. Hell det stekte smøret over.. Server med kokte poteter, eller sprøyt potetpuré kan sprøites i topper på den ene side siden av fatet.

Note on Modernised

Mål omregnet (¾ kg = 750 g). Kapers står i ingredienslisten og er tolket som en del av blandingen med løk som strøs over fisken.

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Frequently asked questions

Which fish suits this?
Fish fillet or halibut, according to Erken.
What goes with it?
Boiled potatoes or mashed potato.
How long should the fish sit in brine?
About 5 minutes in lightly salted water.

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