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

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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