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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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Time machine – what changed?

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From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 129)~83% of the text changedremovedadded
500 g 1 tallerkenfuld skrapet fisk (hyse, sei eller torsk, uten skinn og bein). 50 g smør. gr. smør 50 g hvetemel. 2,5 dl melk. 0,25 ts muskat. 0,5 dl sherry. gr. hvetemel 2½ del. melk ¼ teske muskat ½ del. sherry 3 stk egg (deles i plomme og hvite). 1 ts salt (etter smak). 2 ss strøkavring (til form og topp). Rens, vask og tørk fisken. Skjær kjøttet salt. Den rensede, vaskede, tørrede fisk skjæres fra skinn skind og bein, ben og skrap det helt fint skrapes ganske fin fra halen og oppover. Bruk hyse, opover. Kolje, sei eller torsk.. Smelt smøret, rør inn melet og spe torsk bør benyttes. Smørret smeltes, irøres melet, spædes litt etter efter litt med melken. Gi det melken, gives et oppkok og avkjøl.. Rør opkok; avkjøles, tilsættes den finskrapte fisken inn fint utgnedne fisk litt etter efter litt, og tilsett muskat, eggeplommene, sherryen eggeblommerne, de stivvispede eggehviter, vinen og salt etter efter smak. Vend til sist inn de stivpiskede eggehvitene.. Hell — Haves i smurt og strødd form, strø strøet form; strøes over med finstøtt kavring og stek steker i ovnen ved ca. 180 °C i 30–45 minutter. ½—¾ time. Serveres i formen.. Kok kraft på fiskebein formen. Fiskeben og skinn: sett skind kokes kraft paa; sæt alt over varmen ilden med så vidt nok kaldt vann til å dekke, og tilsett saa meget koldt vand, at det netop staar over. 1 toppet teskje teske salt per til hver liter vann. Bruk kraften i den spanske sausen. vand.

Note on Modernised

«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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