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Poached Flounder (barbue cuite)

Erken's poached flounder (avkokt flyndre): the fish is cleaned in vinegar water to loosen the slime, poached whole or in slices in salted water, arranged on a napkin with lettuce, parsley, and lemon, and served with melted butter, parsley butter, oyster sauce, or hollandaise.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 82 (falt i det fri)

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About the dish

Poached flounder was a festive but simple fish dish. In the same section Erken explains how to recognize the different flatfishes — plaice, turbot, and halibut — and how the slime is loosened with vinegar water before cooking.

How to make it

  1. 1

    Clean the fish

    Clean the flounder and scrape it well from the tail upward. Place it in vinegar water — 1 tablespoon vinegar per liter of water — so the slime loosens.

  2. 2

    Trim and wash

    Cut off the head and fins, and wash the fish in several changes of water.

  3. 3

    Portion

    Cook the fish whole, or cut it into slices about 3–4 cm wide. Wash the pieces in well-salted water.

  4. 4

    Poach

    Place the fish in boiling salted water. When the water returns to a boil, add a little cold water and let the fish finish poaching at low heat, about 10–15 minutes depending on thickness.

  5. 5

    Arrange

    Arrange the fish on a folded napkin on the platter, and garnish with lettuce, parsley, and lemon slices.

  6. 6

    Serve

    Serve melted butter, parsley butter, oyster sauce, or hollandaise sauce with the fish.

Changes from the original

Measurements have been modernized (3 dl salt to 3 liters of water), and "2 fingers wide" is given as about 3–4 cm. The cooking time has been specified, as the original gives no minutes.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 82) → 1949 (korrekturlest, s. 101)~47% av teksten endretfjernetlagt til
(Barbue cuite.) 2 kg. flyndre 3 l. vand 3 vann 1½ del. salt salt. Fisken renses, skrapes godt fra halen og opover og lægges legges i eddikvand eddikvann — 1 spiseske i spiseskje eddik til 1 l. vand; i 1. vann; herved løsner slimet. Hode og finner avskjæres. Fisken vaskes i flere vand. vann. Fisken kokes enten hel eller skjæres i skiver, ca. 2 finger brede. Stykkerne brede eller i trekantede stykker. Stykkene vaskes i godt saltet vand. vann. Fisken sættes settes over ilden varmen i kokende saltet vand; naar vandet vann; når vannet koker op igjen, heldes helles litt koldt vand kaldt vann i. Fisken kan anrettes paa en sammenlagt serviet, og fatet pyntes med salat, persille og citronskiver. sitronskiver. Smeltet smør, persillesmør, osterssaus østerssaus eller sauce hollandaise serveres til fisken.

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Frequently asked questions

Why is the flounder placed in vinegar water before cooking?
Vinegar water (1 tablespoon vinegar per liter of water) loosens the slime on the skin, so the fish is easier to clean. Afterward the fish is scraped from the tail upward, the head and fins are cut off, and the fish is washed in several changes of water.
How is the fish poached correctly?
The fish is placed whole or in slices about 2 fingers wide into boiling salted water (the recipe uses 3 liters of water and 3 deciliters of salt for 2 kg of flounder). When the water returns to a boil, a little cold water is added so the fish finishes poaching without cooking to pieces.
What is served with poached flounder?
Melted butter, parsley butter, oyster sauce, or sauce hollandaise. The fish is usually arranged on a folded napkin, and the platter is garnished with lettuce, parsley, and lemon slices.

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