What ingredients do I need for the dish?

4 flounder, 100 g butter, breadcrumbs, and 8 bananas. For the sauce: 6 tomatoes, 3 spoons of butter, 1 teaspoon chopped parsley, salt, and pepper.

How are the fillets prepared?

The flounder is cleaned and filleted. The fillets are salted and peppered, dipped in melted butter, and turned in finely crushed rusk. Score the surface crosswise, drizzle with melted butter, and fry slowly to light brown in butter.

What is done with the bananas?

The bananas are peeled, halved, and cooked in well-washed butter. A banana half is placed on each fried fillet.

How is the tomato sauce made?

The tomatoes are cooked down and pressed through a sieve. The washed butter is added to the tomato purée with salt, pepper, and parsley, and everything simmers gently over the heat for 15 minutes.

Flounder Fillet à la Royale

Name: Flounder Fillet à la Royale
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs flounder (cleaned and filleted); 100 g butter (melted, for dipping and frying); 1.5 dl breadcrumbs (finely crushed rusk); 8 pcs bananas (peeled and halved); 1 tsp salt; 0.5 tsp pepper; 6 pcs tomatoes (for the sauce); 45 g butter (washed, for the sauce); 1 tsp chopped parsley

Flounder fillets dipped in melted butter, breaded in breadcrumbs and pan-fried light brown, topped with banana halves cooked in clarified butter, served with a sauce of tomato purée, butter, and parsley. From Henriette Schønberg Erken's Stor kokebok (1914), pp. 85–86.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 85 (falt i det fri)

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About the dish

An exotic "royal" presentation from the fish chapter of Stor kokebok (1914). At this time bananas were a rare and fine imported good, and the combination of breaded flounder fillet, banana, and tomato butter shows clear inspiration from the French restaurant kitchen.

How to make it

1
Preparation
Clean the flounder and cut out the fillets. Salt and pepper them.
2
Breading
Dip the fillets in melted butter and turn them in finely crushed breadcrumbs. Score the top of the fish crosswise.
3
Frying
Drizzle the fillets with melted butter and fry them slowly to a nice light brown in butter, 3–4 minutes on each side.
4
Bananas
Cook the peeled banana halves gently in washed (clarified) butter, and place a banana half on each fried fillet.
5
Tomato sauce
Cook the tomatoes down and press them through a sieve. Wash the butter, add the tomato purée with salt, pepper, and parsley, and let the sauce simmer gently over low heat for 15 minutes.
6
Serving
Arrange the fillets with banana on a warm platter and serve the tomato-butter sauce alongside.

Changes from the original

"Rusk" has been modernized to breadcrumbs, and "well-washed butter" to washed/clarified butter. The number of spoons of butter for the sauce is given in grams. Frying time and temperature have been specified.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 85) → 1949 (korrekturlest, s. 105)~38% av teksten endretfjernetlagt til

4 flyndrer 100 gr. smør kavring 8 bananer. Til saus: 6 tomater 3 ~~skeer~~ skjeer smør 1 ~~teske~~ teskje hakket persille salt pepper. Flyndren ~~renses~~ renses, og ~~fileterne~~ filetene skjæres ut, saltes og pepres, dyppes i smeltet smør, vendes i finstøtt kavring; fisken ~~ridses~~ ris ses i ~~paa kryds~~ på kryss og tvers ~~paa~~ på oversiden. ~~Dryp fileterne~~ Drypp filetene med smeltet smør, ristes langsomt pent lysebrune i smør. ~~Paa~~ På hver ristet filet ~~lægges~~ legges en halv, ~~skrællet~~ skrellet banan, som er kokt i godt utvasket smør. Til sausen kokes ~~tomaterne~~ tomatene ut og presses gjennem ~~sigt. Smørret vaskes, tilsættes tomatpuréen,~~ sikt. Smøret varmes, tilsettes to matpuréen, som er ~~tilsat~~ tilsatt salt og pepper og persillen; ~~smaatrækker over ilden~~ småtrek ker i 15 minutter.

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Frequently asked questions

What ingredients do I need for the dish?: 4 flounder, 100 g butter, breadcrumbs, and 8 bananas. For the sauce: 6 tomatoes, 3 spoons of butter, 1 teaspoon chopped parsley, salt, and pepper.
How are the fillets prepared?: The flounder is cleaned and filleted. The fillets are salted and peppered, dipped in melted butter, and turned in finely crushed rusk. Score the surface crosswise, drizzle with melted butter, and fry slowly to light brown in butter.
What is done with the bananas?: The bananas are peeled, halved, and cooked in well-washed butter. A banana half is placed on each fried fillet.
How is the tomato sauce made?: The tomatoes are cooked down and pressed through a sieve. The washed butter is added to the tomato purée with salt, pepper, and parsley, and everything simmers gently over the heat for 15 minutes.

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