Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Flounder Fillet with Mushrooms

A festive fish dish from Erken 1914: flounder fillets are cut out, salted and briefly marinated in lemon juice, breaded in flour, egg, and breadcrumbs, and deep-fried in lard. Arranged on a napkin with tartar butter in a bowl, sautéed mushrooms around, and mushroom sauce alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 83 (falt i det fri)

Be the first to rate

About the dish

A finer presentation from the fish chapter of Stor kokebok (1914). The dish shows clear French influence with its French title and service on an unfolded napkin with tartar butter in a glass bowl — a typical bourgeois party presentation.

How to make it

  1. 1

    Fillet the fish

    Use flounder of about 0.5 kg. Clean the fish. With a sharp knife, cut a straight line along the backbone, then run the knife from the backbone out toward the fin so all the flesh loosens from the bone. Skin off all the skin.

  2. 2

    Salt and lemon

    Salt the fillets and drizzle with lemon juice. Let them sit like this for 15 minutes.

  3. 3

    Bread

    Pat the pieces dry, turn them in flour, season with pepper, then turn them in lightly beaten egg and finally in finely ground breadcrumbs.

  4. 4

    Deep-fry

    Fry the fillets in hot fat (lard or neutral oil, about 175 °C (345 °F)) until golden brown and cooked through. Let them drain on paper.

  5. 5

    Sauté the mushrooms

    Clean and slice the mushrooms and sauté them in butter until golden and the liquid has evaporated. Season with salt.

  6. 6

    Arrange

    Place a folded napkin on the serving platter and lay the fish on top. Set a small bowl of tartar butter in the center of the platter, and distribute the sautéed mushrooms around on the fish.

  7. 7

    Serve

    Serve mushroom sauce with the dish.

Changes from the original

"Cooked in the lard pot" has been modernized to deep-frying in neutral oil or lard at 175 °C (345 °F). The amounts of mushrooms, flour, egg, breadcrumbs, and lemon are estimated, as the original merely lists them. The service on an unfolded napkin has been kept as an optional historical detail.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 83) → 1949 (proofread, p. 102)~52% of the text changedremovedadded
(Filet de barbue aux champignons.) 2 kg. flyndre champignons salt mel egg kavring pepper 100 gr. smør. salt sitron smult champignons. Hertil er flyndrer paa ca. 1/2 på ½ kg. størrelse bedst. best. Fisken rengjøres, og man skjærer med en skarp kniv en ret rett linje langs rygbenet; derpaa ryggbenet; derpå føres kniven fra rygbenet ryggbenet ut mot finnen, saaledes således at alt kjøt kjøtt skjæres fra benet; alt skind flaaes skinn flåes fra. Fileterne Filetene saltes, dryppes med citronsaft; sitronsaft; ligger saaledes 1/4 således ¾ time. Stykkerne Stykkene avtørres, meles, pepres, vendes i egg og kavring og kokes i smultgryten. Paa anretningsfatet lægges en oplagt serviet. Midt paa på fatet sættes settes en glasskaal glasskål med tartarsmør; ristede ristet champignons lægges legges omkring paa på fisken, og champignonsaus serveres til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What size flounder is best?
Flounder of about 1/2 kg each are best. For 6 servings, count on 2 kg of flounder.
How is the flounder filleted?
Clean the fish, cut a straight line along the backbone with a sharp knife, and run the knife from the backbone out toward the fin so all the flesh is cut from the bone. The skin is skinned off.
How are the fillets prepared?
The fillets are salted and drizzled with lemon juice, left 1/4 hour, patted dry, floured, peppered, turned in egg and breadcrumbs, and cooked (deep-fried) in the lard pot.
What is served with it?
The fish is placed on an unfolded napkin on the platter, with a glass bowl of tartar butter in the center, sautéed mushrooms scattered around, and mushroom sauce alongside.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!