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Fish Gratin II with Espagnole Sauce

A finer fish gratin from Erken 1914 made of scraped raw fish (haddock, saithe, or cod) mixed into a cooled white sauce with nutmeg, egg yolks, sherry, and stiffly whipped egg whites, baked in a mold 30–45 min and served with espagnole sauce (spansk saus) made from stock of fish bones and skin.

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

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About the dish

The finer of Erken's two fish gratins, made of scraped raw fish and flavored with sherry. The fish bones and skin are simmered into stock used in the accompanying espagnole sauce.

How to make it

  1. 1

    Scrape the fish

    Clean, rinse, and dry the fish. Cut the flesh from the skin and bones, and scrape it very fine from the tail upward. Use haddock, saithe, or cod.

  2. 2

    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 and cool.

  3. 3

    Mix the forcemeat

    Stir the finely scraped fish in a little at a time, and add the nutmeg, egg yolks, sherry, and salt to taste. Finally fold in the stiffly whipped egg whites.

  4. 4

    Bake

    Pour into a greased and crumb-coated mold, sprinkle with finely crushed rusk crumbs, and bake in the oven at about 180 °C (355 °F) for 30–45 minutes. Serve in the mold.

  5. 5

    Stock for the sauce

    Simmer stock from the fish bones and skin: put everything on the heat with just enough cold water to cover, and add 1 heaping teaspoon of salt per liter of water. Use the stock in the espagnole sauce.

Changes from the original

"Kolje" is translated to haddock, "del." to deciliter, and "kavring" to rusk crumbs. Oven temperature has been added; "1 plateful of scraped fish" is estimated at about 500 g.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 129) → Modernisert~83% av teksten endretfjernetlagt til
1 tallerkenfuld 500 g skrapet fisk (hyse, sei eller torsk, uten skinn og bein). 50 gr. smør g smør. 50 gr. hvetemel 2½ del. melk ¼ teske muskat ½ del. sherry g hvetemel. 2,5 dl melk. 0,25 ts muskat. 0,5 dl sherry. 3 stk egg salt. Den rensede, vaskede, tørrede fisk skjæres (deles i plomme og hvite). 1 ts salt (etter smak). 2 ss strøkavring (til form og topp). Rens, vask og tørk fisken. Skjær kjøttet fra skind skinn og ben bein, og skrapes ganske fin skrap det helt fint fra halen og opover. Kolje, oppover. Bruk hyse, sei eller torsk bør benyttes. Smørret smeltes, irøres melet, spædes torsk.. Smelt smøret, rør inn melet og spe litt efter etter litt med melken, gives melken. Gi det et opkok; avkjøles, tilsættes oppkok og avkjøl.. Rør den fint utgnedne fisk finskrapte fisken inn litt efter etter litt, og tilsett muskat, eggeblommerne, de stivvispede eggehviter, vinen eggeplommene, sherryen og salt efter etter smak. — Haves Vend til sist inn de stivpiskede eggehvitene.. Hell i smurt og strøet form; strøes strødd form, strø over med finstøtt kavring og steker stek i ovnen ½—¾ time. ved ca. 180 °C i 30–45 minutter. Serveres i formen. Fiskeben og skind kokes formen.. Kok kraft paa; sæt på fiskebein og skinn: sett alt over ilden varmen med saa meget koldt vand, at det netop staar over. så vidt nok kaldt vann til å dekke, og tilsett 1 toppet teske teskje salt til hver per liter vand. vann. Bruk kraften i den spanske sausen.

Note til Modernisert

«Kolje» er oversatt til hyse, «del.» til desiliter og «kavring» til strøkavring. Ovnstemperatur er lagt til; «1 tallerkenfuld skrapet fisk» er anslått til ca. 500 g.

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Frequently asked questions

Which fish works best in this fish gratin?
The recipe recommends haddock, saithe, or cod. The fish is cleaned, rinsed, dried, cut free of skin and bones, and scraped very fine from the tail upward.
How long should the gratin bake?
It is put into a greased and crumb-coated mold, sprinkled with finely crushed rusk crumbs, and baked in the oven for ½–¾ hour. Total time with preparation is around 90 minutes. Served in the mold.
What is the base mixture made of?
A white roux of 50 g butter and 50 g wheat flour thinned with 2½ dl milk and brought to a boil. It is cooled before the finely mashed fish is stirred in a little at a time, together with ¼ tsp nutmeg, the egg yolks, ½ dl sherry, stiffly whipped egg whites, and salt to taste (3 eggs in all).
Can I use the fish bones and skin for anything?
Yes, stock is simmered from the bones and skin: everything is put on the heat with just enough cold water to barely cover. The stock is used for the espagnole sauce served with the gratin.

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