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.

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
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
Whisk the egg mixture
Whisk the egg yolk and cream vigorously. Whip the egg white stiff and fold it carefully in.
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
Fill and fold
Place the fish stew on one half of the omelet and fold the other half over.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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