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Fish Rolls

Fish rolls from Erken and Steen's school cookbook of 1900: a thick butter-and-flour base thinned with milk, stirred with egg, mace, sherry, capers, rusk crumbs and cooked finely chopped fish, shaped into small sausages, breaded in rusk crumbs and egg white, and deep-fried or fried in browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 129 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Fiskeruletter er små panerte og friterte fiskepølser, en festligere måte å bruke opp kokt fisk på. Kapers og sherry gir retten en tydelig herskapelig snert som var typisk for tidens finere husholdningsmat.

How to make it

  1. 1

    Make a thick base

    Melt the butter, stir in the flour and add the milk little by little. Bring it to the boil to a thick, smooth paste and take the pan off the heat.

  2. 2

    Stir in the mixture

    Stir in the beaten eggs, mace, sherry, capers, finely crushed rusk crumbs and the cooked, finely chopped fish. Season with salt.

  3. 3

    Shape and bread

    Shape the mixture into small, oblong sausages. Turn them in crushed rusk crumbs, then in half-beaten egg white and then in rusk crumbs again.

  4. 4

    Fry

    Deep-fry the rolls in fat, or fry them in browned butter in a pan until golden. Serve with a brown, sharp sauce.

Changes from the original

Målene er modernisert og gjort metriske (theske til ts, spiseske til ss, ¼ l melk til 2,5 dl, ½ dcl sherry til 0,5 dl). «1 dyp tallerkenfull fisk» er anslått til cirka 400 g kokt fiskekjøtt. Kavring er delt mellom farse og panering, slik originalteksten forutsetter.

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Frequently asked questions

What are rusk crumbs (kavring)?
Kavring is dried, toasted bread crushed into coarse crumbs. In the recipe it is used both in the mixture and for breading, giving a crisp surface.
Can I fry them instead of deep-frying?
Yes, the original allows both. The rolls can be fried in browned butter in a pan instead of being deep-fried in fat.

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