Why should the fillets sit in butter, salt, pepper, and lemon juice for an hour?

Marinating for one hour gives the fillets flavor and keeps them juicy. The lemon juice also firms up the fish flesh before baking in the oven.

What is the point of the potato slice inside the fillet?

Each fillet is folded around a thick, raw potato slice. It gives the fillet shape so it stays round and neat, and the potato cooks tender together with the fish in the fish stock.

How do I make the fish stock for the dish?

The stock is cooked from the skin and bones of the flounder that are filleted. The fillets are half covered with the stock in a greased, ovenproof dish and baked in a hot oven for 10 minutes.

How is the dish arranged according to the 1914 recipe?

The fillets are placed one by one around the platter, which is garnished with parsley. Cooked green peas are placed between each fillet, and peas are also filled into celeriac or turnip cups set in the center of the platter. Served with parsley butter or tartar butter.

Flounder Fillet with Green Peas

Erken's flounder fillet with green peas: fillets are marinated in melted butter, salt, pepper, and lemon, folded around a raw potato slice, baked 10 min in fish stock in a hot oven, and arranged in a ring with buttered peas in celeriac or turnip cups, served with parsley or tartar butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 86 (falt i det fri)

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About the dish

The recipe appears in the fish chapter among Erken's series of finer flounder and sole dishes, where the fillets are shaped and baked in an ovenproof dish and arranged decoratively with vegetables in "cups" of celeriac or turnip.

How to make it

1
Marinate the fillets
Dip the cut fillets in melted butter, sprinkle with salt and pepper, and drizzle with lemon juice. Let them sit like this for 1 hour.
2
Shape the fillets
Fold each fillet around a thick, raw potato slice and place them in a greased, ovenproof dish.
3
Bake the fish
Pour fish stock into the dish so the fillets are half covered, and let them cook in a hot oven (220 °C (430 °F)) for 10 minutes.
4
Arrange
Arrange the fillets one after another in a ring on a platter garnished with parsley.
5
The peas
Toss the cooked peas in melted butter and season with salt and pepper. Place peas between each fillet and fill the celeriac or turnip cups with peas, setting them in the center of the platter on parsley.
6
Serve
Serve with parsley butter or tartar butter.

Changes from the original

Quantities have been estimated, as the original gives no figures for this recipe. Deciliters/liters are used in modern form, "potato slice" has been modernized, and the method has been divided into numbered steps. The oven temperature is given (hot oven ≈ 220 °C (430 °F)).

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 86) → 1949 (proofread, p. 106)~64% of the text changedremovedadded

~~Flyndrefileter~~ 3 flyndrer smeltet smør salt pepper ~~citronsaft raa potetesskiver fiskekraft (kokt av skind og ben) grønne erter persille selleri- eller turnipsskaaler persillesmør eller tartarsmør.~~ sitron agurk. De ~~utskaarne~~ utskårne fileter dyppes i smeltet smør, bestrøes med salt og pepper og dryppes med ~~citronsaft;~~ sitronsaft; ligger ~~saaledes~~ således 1 time. Hver filet foldes omkring en ~~tyk, raa potetesskive~~ tykk, rå potetskive og ~~lægges~~ legges i smurt, ildfast fat. ~~Fileterne dækkes~~ Filetene dekkes halvt med fiskekraft — kokt av ~~skind~~ skinn og ben — og koker i varm ovn i 10 minutter. ~~Fileterne lægges~~ Filetene legges den ene efter den ~~anden~~ annen rundt paa fatet, som er pyntet med persille. De kokte erter lægges mellem hver filet, likesaa fyldes erter i selleri- eller turnipsskaaler, som sættes i midten av fatet paa persille. Erterne vendes først i smeltet smør, saltes på fatet. På fileten legges agurk- og ~~pepres.~~ sitronskiver. Stekt persille og salatblader legges på den ene side. Serveres med persillesmør eller tartarsmør. Potetskiven fjernes før anretningen.

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Frequently asked questions

Why should the fillets sit in butter, salt, pepper, and lemon juice for an hour?: Marinating for one hour gives the fillets flavor and keeps them juicy. The lemon juice also firms up the fish flesh before baking in the oven.
What is the point of the potato slice inside the fillet?: Each fillet is folded around a thick, raw potato slice. It gives the fillet shape so it stays round and neat, and the potato cooks tender together with the fish in the fish stock.
How do I make the fish stock for the dish?: The stock is cooked from the skin and bones of the flounder that are filleted. The fillets are half covered with the stock in a greased, ovenproof dish and baked in a hot oven for 10 minutes.
How is the dish arranged according to the 1914 recipe?: The fillets are placed one by one around the platter, which is garnished with parsley. Cooked green peas are placed between each fillet, and peas are also filled into celeriac or turnip cups set in the center of the platter. Served with parsley butter or tartar butter.

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