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Flounder Fillet (with Mushroom Sauce)

Flounder fillets are pre-cooked in fish stock and white wine in a baking dish, covered with a brown mushroom sauce, gratinated with breadcrumbs and butter, and garnished with mushrooms and parsley. From Henriette Schønberg Erken's Stor kokebok (1914), p. 85.

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

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About the dish

One of several flounder-fillet dishes in the fish chapter of Stor kokebok (1914). The dish is typical of the finer fish cooking of the day: the fillets are par-cooked in fish stock and white wine in a baking dish and finally gratinated under a brown mushroom sauce.

How to make it

  1. 1

    Filleting

    Clean the flounder and cut out the fillets. Wash them and salt them lightly. Cook the skin and bones into fish stock.

  2. 2

    Pre-cooking in the dish

    Place the fillets in a greased baking dish. Pour over a mixture of fish stock and white wine, cover the dish with a lid, and put it in the oven at 180 °C (355 °F) until the fillets are half-cooked, 8–10 minutes.

  3. 3

    Sautéing the onion

    Brown 60 g butter fairly light together with the onion and let it simmer gently for 5 minutes. Thin with 2 dl of the stock from the fish and add the chopped mushrooms.

  4. 4

    Brown base sauce

    Brown 50 g butter in another pot, stir in the flour, and thin with boiling brown stock into a smooth sauce. Combine the two sauces and let everything simmer together for ½ hour.

  5. 5

    Gratinating

    Pour the sauce over the fish in the dish, sprinkle with breadcrumbs, and drizzle with melted butter. Gratinate in a hot oven (220 °C (430 °F)) for 15 minutes.

  6. 6

    Arrangement

    Garnish the platter with mushrooms and sprinkle finely chopped parsley over them. Serve at once.

Changes from the original

Old measures converted (deciliters/grams kept, "knife tip" of onion estimated at 1 tsp finely chopped onion). "Omelet dish" has been translated to baking dish, crushed rusk to breadcrumbs/crushed rusk crumbs. Oven temperatures have been added (not given in the original). The amount of brown stock is interpreted as 1 liter, of which what is needed is used.

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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. 85) → 1949 (korrekturlest, s. 104)~51% av teksten endretfjernetlagt til
3 flyndrer salt 100 gr. smør Til saus: 60 gr. smør 1 knivsod løk 2 spiseskeer hakket champignons 50 gr. smør 40 gr. hvetemel 1 l. brun kraft. Fileterne Filetene skjæres ut, vaskes, saltes let lett og lægges legges i smurt omeletfat, overheldes omelettfat, overhelles med en blanding av fiskekraft og hvitvin, fatet dækkes dekkes med et lok, sættes lokk, settes i stekeovnen, stekeovnen til fileterne filetene er halvkokt, overheldes overhelles følgende saus: 60 gr. smør i knivsodd løk 2 spiseskjeer hakket champignons 50 gr. smør 40 gr. hvetemel ½ l. brun kraft. 60 gr. smør brunes ganske lyst, lyst med løken, smaasurrer småsurrer 5 minutter; paaheldes påhelles 2 del. av kraften fra fisken, de hakkede champignons og en saus, saus laget av de 50 gr. smør, som brunes, irøres melet og spædes spises med den kokende brune kraft. Alt smaakoker småkoker sammen ½ time. Sausen heldes helles i fiskeformen, ildfast fat, strøes med støtt kavring og dryppes med smeltet smør; steker i varm ovn 15 minutter. Fiskefatet pyntes Serveres med champignons, og over dem strøes finhakket persille.

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Frequently asked questions

What fish is used, and how is it prepared?
Three flounder. The fillets are cut out, washed, lightly salted, and placed in a greased omelet dish (baking dish).
What is poured over the fillets before baking?
A mixture of fish stock and white wine. The dish is covered with a lid and put in the oven until the fillets are half-cooked.
How is the mushroom sauce made?
60 g butter is browned fairly light with a little onion and simmered gently for 5 minutes. Then 2 dl of the stock from the fish, 2 tablespoons chopped mushroom, and a brown sauce of 50 g butter, 40 g flour, and 1 l boiling brown stock are added. Everything simmers together for half an hour.
How is the dish finished?
The sauce is poured over the fish in the dish, sprinkled with crushed rusk, and drizzled with melted butter before it is gratinated. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 85.

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