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Fish cutlets II

Scraped fish is mixed with egg, light cream, potato flour and spices, shaped into cutlets and browned in butter. From Erken's Stor kokebok (1949), p. 162.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 162 (falt i det fri)

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About the dish

A simple white-fish cutlet served with browned onion and butter or in a brown, sharp sauce. Mace and ginger were common spices in the book.

How to make it

  1. 1

    Work the fish

    Scrape the fish coarsely. Mix the egg and light cream, and stir the mixture into the fish a little at a time.

  2. 2

    Season

    Add mace, ginger, salt, onion and potato flour. Work the mixture well.

  3. 3

    Shape and fry

    Shape into cutlets and brown them in butter.

  4. 4

    Serve

    Serve with browned onion and butter or in a brown, sharp sauce.

Changes from the original

Quantities are unchanged; 'del.' is dl. 'Fløtemelk' is rendered as light cream.

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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. 162) → Modernised~74% of the text changedremovedadded
1 kg. kg skrapet fisk (sei, kolje eller torsk, grovskrapet). muskatblomme (etter smak). ingefær (etter smak). salt (etter smak). 1 egg stk egg. 1 knivsodd klype finhakket løk (knivsodd). 2 del. fløtemelk dl fløtemelk. 2 spiseskjeer ss potetmel. Fisken, sei, kolje eller torsk grovskrapes, irøres smør (til steking). Grovskrap fisken. Bland egg og fløtemelk, og rør blandingen litt efter etter litt det blandede egg inn i fisken.. Tilsett muskatblomme, ingefær, salt, løk og melk, tilsettes krydderier efter smak. Arbeides godt; lages som potetmel. Arbeid massen godt.. Form karbonader og brunes brun dem i smør. Serveres smør.. Server med brunet løk og smør eller i en brun, skarp saus.

Note on Modernised

Mengder er uendret; «del.» er dl. Fløtemelk er gjengitt som fløtemelk (lett fløte).

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Frequently asked questions

Which fish should I use?
Saithe, haddock or cod, coarsely scraped.
What are the cutlets served with?
Browned onion and butter or a brown, sharp sauce.

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