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Fillets of flounder with maître d'hôtel butter

Flounder fillets are salted, rested an hour, coated in milk, flour, egg and rusk crumbs, rested again and fried golden in lard or butter; served with maître d'hôtel butter and mixed salad. From Erken's Stor kokebok (1949), p. 103.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 103 (falt i det fri)

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About the dish

The dish is a refined version of fried fish in the book, with herb butter (maître d'hôtel) as the classic accompaniment.

How to make it

  1. 1

    Fillet the fish

    Dry the cleaned, washed fish. Cut along the backbone with a sharp knife down to the bone on both sides and carefully cut the fillets free. Lay them skin-side down on the board and cut the flesh from the skin.

  2. 2

    Salt and rest

    Rub the fillets with salt and let them lie on top of one another for 1 hour. Dry them again.

  3. 3

    Coat

    Dip the fillets in milk, then flour, then well-whisked eggs mixed with a little oil, salt and pepper, and finally crushed, sifted rusk crumbs. Pat them lightly with a knife and leave for about 1 hour.

  4. 4

    Fry

    Fry the fillets in lard or butter in a pot until nicely golden brown.

  5. 5

    Serve

    Place the fillets on a hot dish. Serve with maître d'hôtel butter, either in a bowl or rolled into balls. Serve mixed salad separately in a bowl.

Changes from the original

Quantities are unchanged. The number of eggs and the amounts of other ingredients are not given in the source and are left open.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 103) → Modernised~70% of the text changedremovedadded
1 1/2 kg. 1,5 kg flyndre (renset og godt vasket). salt. pepper. melk (til å dyppe i). hvetemel. egg salt mel pepper (godt vispet; antall ikke oppgitt). matolje (litt, blandes i eggene). kavring (støtt og siktet). smult eller smør maitre d'hotel-smør. Den (til steking). maître d'hôtel-smør (til servering). Tørk den rensede, godt vaskede fisk tørres. Langs ryggbenet skjæres fisken. Skjær et innsnitt med skarp kniv langs ryggbenet helt ned til benet og benet, på begge sider; sider, og skjær filetene skjæres forsiktig fra. De legges løs. Legg dem med skinnsiden mot en fjel, brettet og skjær kjøttet skjæres fra skinnet. Filetene inngnides skinnet.. Gni filetene inn med salt og ligger på hinannen la dem ligge oppå hverandre i 1 time, tørkes igjen med fiskeklæde. Filetene dyppes time. Tørk dem igjen.. Dypp filetene i melk, derefter så i mel, deretter i de godt vispede egg, egg blandet med litt olje, salt og pepper, tilsist til slutt i støtt støtt, siktet kavring. De klappes Klapp dem lett til med en kniv og ligger la dem ligge ca. 1 time. Stekes time.. Stek filetene i smultgryte smult eller smør i en gryte til de er pent gulbrune. Legges op gulbrune.. Legg filetene på et varmt fat, og anrettes fat. Server med maitre d'hotel-smør, maître d'hôtel-smør, enten i en skål for sig seg eller rullet som kuler. Blandet Server blandet salat serveres i skål for sig. en egen skål.

Note on Modernised

Mengdene er uendret. Antall egg og mengden av øvrige ingredienser er ikke oppgitt i kilden og er gjengitt som åpne.

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Frequently asked questions

How long do the fillets rest?
1 hour after salting and about 1 hour after coating.
What is maître d'hôtel butter?
The book mentions it as a separate butter served in a bowl or rolled into balls.
What is it served with?
Mixed salad in a separate bowl.

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