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Fish Gratin I

Classic fish gratin from Erken 1914: a thick white sauce of 100 g butter, 80 g flour, and 5 dl milk is mixed with about 500 g cooked fish, mace, pepper, and 5 beaten eggs, sprinkled with rusk crumbs and baked 45 min. Served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 129 (falt i det fri)

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About the dish

Fish gratin was one of the homemaker's most important leftover dishes, and Erken recommends cod or haddock as well as leftover fish balls and cooked macaroni.

How to make it

  1. 1

    Make the roux

    Melt the butter, stir in the flour, and thin a little at a time with the milk. Bring it to a boil.

  2. 2

    Mix

    Take the pot off the heat and stir in the cooked, picked fish, mace, pepper, and salt, and finally the beaten eggs.

  3. 3

    Fill the mold

    Pour the mixture into a greased mold and sprinkle with crushed rusk crumbs.

  4. 4

    Bake

    Bake in a good hot oven, about 200 °C (390 °F), for 45 minutes.

  5. 5

    Serve

    Serve with whipped or melted butter. Leftover fish balls and cooked macaroni can be mixed in.

Changes from the original

"Kolje" is translated to haddock, "kavring" to rusk crumbs. "Deep plate of cooked fish" is estimated at about 500 g. Oven temperature is given in degrees.

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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. 129) → 1949 (korrekturlest, s. 158)~32% av teksten endretfjernetlagt til
Ingredienser: 100 gr. smør 80 gr. hvetemel ½ l. melk 1 dyp tallerken kokt fisk ¼ teske ¾ teskje muskatblomme ¼ teske ¾ teskje pepper 5 egg salt kavring. Smørret kavring Smøret smeltes, irøres melet, spædes spes litt efter litt med melken, gives gis et opkok; tages tas av ilden, varmen, irøres den kokte, pillede fisk, muskatblommen, pepper, pepper samt de vispede egg. Haves Has i smurt form, bestrøes med støtt kavring og steker i godt varm ovn ¾ time. Serveres med rørt hvit saus eller smeltet smør. Torsk eller kolje er bedst best hertil; rester av fiskeboller og kokt makaroni kan tilsættes. tilsettes.

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Frequently asked questions

Which fish works best in this fish gratin?
Cod or haddock is best, according to the recipe. The fish should be cooked and picked free of skin and bones before being mixed in.
How long and at what heat should the gratin be baked?
It is baked in a good hot oven for ¾ hour (45 minutes) in a greased mold, sprinkled with crushed rusk crumbs.
Can I use leftovers in the gratin?
Yes, the recipe mentions that leftover fish balls and cooked macaroni can be added.
What is it served with?
Whipped or melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 129, and makes 6 servings.

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