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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. 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. 2

    Shape the fillets

    Fold each fillet around a thick, raw potato slice and place them in a greased, ovenproof dish.

  3. 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. 4

    Arrange

    Arrange the fillets one after another in a ring on a platter garnished with parsley.

  5. 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. 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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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 86) → Modernisert~81% av teksten endretfjernetlagt til
Flyndrefileter smeltet 8 stk flyndrefileter (utskåret av 2 flyndrer, skinn og bein tas vare på til kraft). 75 g smør salt pepper citronsaft raa potetesskiver (smeltet, til dypping og til ertene). 1 ts salt. 0,5 ts pepper. 1 ss sitronsaft. 2 stk poteter (skåret i tykke, rå skiver – én skive per filet). 3 dl fiskekraft (kokt av skind skinn og ben) bein). 5 dl grønne erter (kokte). 1 potte persille (til pynt). 4 stk selleri- eller turnipsskaaler turnipsskåler (utskåret og forvellet, til å fylle med erter). 100 g persillesmør eller tartarsmør. De utskaarne fileter dyppes tartarsmør (til servering). Dypp de utskårne filetene i smeltet smør, bestrøes med strø over salt og pepper og dryppes drypp med citronsaft; ligger saaledes sitronsaft. La dem ligge slik i 1 time. Hver time.. Brett hver filet foldes omkring rundt en tyk, raa potetesskive tykk, rå potetskive og lægges legg dem i et smurt, ildfast fat. Fileterne dækkes halvt med fat.. Hell fiskekraft — kokt av skind og ben — i fatet så filetene er halvt dekket, og koker la dem koke i varm ovn (220 °C) i 10 minutter. Fileterne lægges den ene efter den anden minutter.. Legg filetene etter hverandre i ring rundt paa fatet, som er på et fat pyntet med persille. De persille.. Vend de kokte ertene i smeltet smør, salt og pepre dem. Legg erter lægges mellem mellom hver filet, likesaa fyldes filet og fyll erter i selleri- eller turnipsskaaler, turnipsskålene, som sættes i midten av settes midt på fatet paa persille. Erterne vendes først i smeltet smør, saltes og pepres. Serveres på persille.. Server med persillesmør eller tartarsmør.

Note til Modernisert

Mengder er anslått, da originalen ikke oppgir tall for denne oppskriften. Desiliter/liter er brukt i moderne form, «potetesskive» er modernisert til potetskive, og fremgangsmåten er delt i nummererte trinn. Ovnstemperatur er angitt (varm ovn ≈ 220 °C).

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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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