Can I use leftover cooked fish?

Yes, the recipe is intended precisely for cooked fish. You need one deep plateful of cooked, cleaned, and chopped fish – a fine way to use up cooked fish from the day before.

How long and how is the omelet baked?

The mixture is poured into a well-greased ovenproof dish and baked at even heat for about ¾ hour (45 minutes). Total time with preparation is about 70 minutes.

What is it served with?

Melted butter or white sauce, as the original from Schønberg Erken's "Stor kokebok" (1914, p. 130) specifies.

How do I make the omelet fluffy?

The butter is creamed white before fish, chopped onion, sour cream, egg yolks, and flour are mixed in. The egg whites are whipped stiff and folded in at the end – that gives air to the batter.

Fish Omelet (liten løk)

Name: Fish Omelet (liten løk)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 400 g cooked fish (cleaned of skin and bones, finely chopped (about 1 deep plate)); 125 g butter (room temperature); 1 pcs small onion (finely chopped); 1 dl sour cream (can be replaced with crème fraîche); 5 pcs eggs (separated into yolk and white); 60 g wheat flour; 1 tsp salt (to taste)

Fish omelet from Erken's Stor kokebok 1914: cooked chopped fish is mixed with creamed butter, onion, sour cream, egg yolks, flour, and stiffly whipped egg white, baked in a greased ovenproof dish about 45 min and served with melted butter or white sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 130 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914). A soufflé-like preparation of cooked, ground fish – a typical way of using leftover cooked fish in the household.

How to make it

1
Prepare the fish
Clean the cooked fish of skin and bones and chop it fine. Finely chop the onion.
2
Cream the butter
Cream the butter until white and fluffy.
3
Mix the batter
Mix in the chopped fish, chopped onion, sour cream, egg yolks, and flour. Season to taste with salt.
4
Fold in the egg whites
Whip the egg whites stiff and fold them carefully into the mixture.
5
Bake
Pour the mixture into a well-greased ovenproof dish and bake at even heat (about 175 °C (345 °F)) for around 45 minutes until the omelet is golden and firm.
6
Serve
Serve at once with melted butter or white sauce.

Changes from the original

"1 deep plateful" is estimated at about 400 g of cooked fish. "1 s l. sour cream" in the OCR is interpreted as 1 dl sour cream. Measures are given in modern units (gram, dl), and baking temperature is specified (about 175 °C (345 °F)) where the original only says "even heat."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 130) → 1949 (korrekturlest, s. 796)~93% av teksten endretfjernetlagt til

~~1 dyp tallerkenfuld kokt, renset, hakket~~ 50 gr. fisk ~~125~~ 5 gr. smør 1/2 teskje hvetemel 1 ~~liten løk~~ spiseskje fiskekraft 1/2 — melk 1 ~~dl. sur fløte 5~~ egg ~~60 gr. hvetemel salt. Smørret røres hvitt,~~ 1 spiseskje fløte. Fisken, flyndre, tunge eller torsk f. eks., renses, befries for skinn og alle ben; filetene skjæres i passe stykker, strøes med halvparten av saltet og ligger 10—20 minutter. Vendes derefter i egg; resten av saltet og kavringen blandes, og heri ~~blandes den rensede, hakkede fisk,~~ griljeres fiskestykiene. Stekes lett i brunet smør, serveres med sitron saus. Smør og mel røres sammen, spes med kraften og melken, gis et opkok, den ~~hakkede løk, fløten, eggeblommerne, melet~~ kokte, opplukkede fisk has i. Eggeplommen og de fløten vispes sterkt, tilsettes den stiv vispede ~~eggehviter. Salt efter smak. Denne blanding haves~~ eggehvite. Eggamassen helles i en ~~godt smurt, ildfast form og stekes ved jevn varme ca. ¾ time. Serveres med~~ liten omelettanne, hvori er smeltet ~~smør eller hvit saus.~~ 1 teskje smør, stekes hurtig i ovnen; fiskestuingen legges på omelettens ene halvdel, den annen bøies over. Omeletten legges på varmt fat og serveres straks.

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Frequently asked questions

Can I use leftover cooked fish?: Yes, the recipe is intended precisely for cooked fish. You need one deep plateful of cooked, cleaned, and chopped fish – a fine way to use up cooked fish from the day before.
How long and how is the omelet baked?: The mixture is poured into a well-greased ovenproof dish and baked at even heat for about ¾ hour (45 minutes). Total time with preparation is about 70 minutes.
What is it served with?: Melted butter or white sauce, as the original from Schønberg Erken's "Stor kokebok" (1914, p. 130) specifies.
How do I make the omelet fluffy?: The butter is creamed white before fish, chopped onion, sour cream, egg yolks, and flour are mixed in. The egg whites are whipped stiff and folded in at the end – that gives air to the batter.

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