Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Fish cutlets I

Chopped fish is stirred into a thick white sauce, chilled, shaped into pointed cakes, coated in egg white and rusk crumbs and fried in lard. Served standing against a potato border with tartare sauce. From Erken's Stor kokebok (1949), p. 161.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 161 (falt i det fri)

Be the first to rate

About the dish

An elegant party dish: each cutlet gets a small piece of macaroni in its pointed end and is arranged neatly around a potato border on a round dish.

How to make it

  1. 1

    Season the fish

    Stir lemon juice and paprika into the chopped fish, free of skin and bones.

  2. 2

    Make the mixture

    Melt the butter, stir in the flour and add the milk. Bring to the boil and take off the heat. Stir in the fish and half of the chopped parsley. Let the mixture become completely cold.

  3. 3

    Shape and bread

    Shape the mixture into slightly pointed cakes. Turn them in egg white, then in rusk crumbs mixed with the rest of the parsley. Push a small piece of uncooked macaroni into the pointed end of each cake.

  4. 4

    Fry

    Fry the cutlets golden brown in lard.

  5. 5

    Arrange

    Serve the cutlets standing against a potato border on a round dish, with tartare sauce in the middle.

Changes from the original

Measures are modernised (gr. to g, dcl. to dl). A knife-tip is written as a pinch. The amounts of potato border, tartare sauce, macaroni and egg white are not given in the original.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the mixture become completely cold?
So it can be shaped into firm cakes that keep their shape while breading and frying.
What is the macaroni for?
A small piece of uncooked macaroni is pushed into the pointed end of each cutlet.
What is it served with?
The cutlets stand against a potato border on a round dish, with tartare sauce in the middle.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!