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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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 101)~81% of the text changedremovedadded
(Barbue cuite.) 2 kg kg. flyndre (hel eller i skiver). 3 l vann. 3 dl salt (til kokevannet). 3 ss eddik (til vaskevannet, 1 ss per liter vann). salat, persille og sitronskiver (til pynt). smeltet smør, persillesmør, østerssaus eller hollandaise (til servering). Rens flyndren og skrap den l. vann 1½ del. salt. Fisken renses, skrapes godt fra halen og oppover. Legg den opover og legges i eddikvann – 1 — i spiseskje eddik per liter vann – så slimet løsner.. Skjær av hode og finner, til i 1. vann; herved løsner slimet. Hode og vask fisken finner avskjæres. Fisken vaskes i flere vann.. Kok fisken hel, vann. Fisken kokes enten hel eller skjær den skjæres i skiver på skiver, ca. 3–4 cm bredde. Vask stykkene 2 finger brede eller i trekantede stykker. Stykkene vaskes i godt saltet vann.. Legg fisken vann. Fisken settes over varmen i kokende saltet vann. Når vann; når vannet koker opp op igjen, hell i helles litt kaldt vann og la fisken trekke ferdig ved svak varme, ca. 10–15 minutter avhengig av tykkelse.. Anrett fisken på et sammenlagt serviett på fatet, og pynt i. Fisken anrettes med salat, persille og sitronskiver.. Server smeltet sitronskiver. Smeltet smør, persillesmør, østerssaus eller hollandaisesaus sauce hollandaise serveres til fisken.

Note on Modernised

Mål er modernisert (3 dl salt til 3 liter vann), og «2 finger brede» er angitt som ca. 3–4 cm. Koketid er presisert, da originalen ikke oppgir minutter.

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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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