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Fish Omelet (fiskekraft)

Invalid food: a small omelet of 1 egg and 1 tbsp cream baked quickly in the oven, filled with a stew of 50 g cooked fish thickened with 5 g butter, ½ tsp flour, 1 tbsp fish stock, and 1 tbsp milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 663 (falt i det fri)

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About the dish

A small single-portion omelet with fish stew, intended for one patient. The omelet is baked quickly in the oven to become fluffy and light.

How to make it

  1. 1

    Make the fish stew

    Stir butter and flour together, thin with fish stock and milk, and bring it to a boil. Stir in the cooked, picked fish and keep the stew warm.

  2. 2

    Whisk the egg mixture

    Whisk the egg yolk and cream vigorously. Whip the egg white stiff and fold it carefully in.

  3. 3

    Bake the omelet

    Melt 1 tsp butter in a small omelet pan, pour in the egg mixture, and bake the omelet quickly in a hot oven (about 225 °C (435 °F)) until just set.

  4. 4

    Fill and fold

    Place the fish stew on one half of the omelet and fold the other half over.

  5. 5

    Serve

    Place the omelet on a warm plate and serve at once.

Changes from the original

The amount of milk is interpreted as 1 tablespoon based on the layout in the ingredient column. Oven temperature has been added for modern use.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 663) → Modernisert~81% av teksten endretfjernetlagt til
50 gr. g kokt fisk (plukket fri for bein og skinn). 5 gr. g smør ½ teske hvetemel (til stuingen). 0,5 ts hvetemel. 1 spiseske fiskekraft ss fiskekraft. 1 spiseske melk ss melk. 1 egg stk egg. 1 spiseske ss fløte. Smør 1 ts smør (til omelettpannen). Rør smør og mel røres sammen, spædes spe med kraften fiskekraft og melken, gives melk og gi det et opkok, oppkok. Rør inn den kokte, opplukkede fisk haves i. Eggeblommen oppplukkede fisken og hold stuingen varm.. Visp eggeplommen og fløten vispes sterkt, tilsættes kraftig. Stivvisp eggehviten og vend den stivvispede eggehvite. Eggemassen heldes forsiktig inn.. Smelt 1 ts smør i en liten omeletpande, hvori er smeltet 1 teske smør, stekes omelettpanne, hell inn eggemassen og stek omeletten hurtig i ovnen; varm ovn (ca. 225 °C) til den er såvidt stivnet.. Legg fiskestuingen lægges paa omelettens på den ene halvdel, halvdelen av omeletten og brett den anden bøies over. Omeletten lægges paa andre halvdelen over.. Legg omeletten på et varmt fat og serveres server straks.

Note til Modernisert

Mengden melk er tolket som 1 spiseskje ut fra oppsettet i ingredienskolonnen. Ovnstemperatur er lagt til for moderne bruk.

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Frequently asked questions

How many servings does this recipe make?
One serving. The recipe is intended as invalid food for one person, with 50 grams of fish and one egg.
What kind of fish should be used?
Ready-cooked fish. It is cooked first, picked into pieces, and stirred into the thick sauce of butter, flour, fish stock, and milk.
How do I make the omelet fluffy?
The egg yolk is whisked vigorously with the cream, and the stiffly whipped egg white is folded in at the end. The mixture is poured into a small omelet pan with 1 teaspoon of melted butter and baked quickly in the oven.
How is the dish served?
The fish stew is placed on one half of the omelet, the other half is folded over, and the omelet is placed on a warm plate and served at once. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 663.

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