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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)

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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.

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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. 83) → Modernisert~88% av teksten endretfjernetlagt til
2 kg. kg flyndre champignons salt (helst fisk på ca. 0,5 kg hver). 400 g sjampinjong (til risting). 2 ts salt. 0,5 ts pepper. 1 stk sitron (saften). 4 ss hvetemel (til panering). 2 stk egg (lettvispet). 150 g kavring pepper (finmalt (griljermel)). 100 gr. smør. Hertil er flyndrer paa g smør (til risting av sjampinjong og til tartarsmør). 1 l smult eller nøytral olje (til frityrsteking). tartarsmør og sjampinjongsaus (til servering). Bruk flyndre på ca. 1/2 0,5 kg. størrelse bedst. Fisken rengjøres, og man skjærer Rens fisken. Skjær med en skarp kniv en ret rett linje langs rygbenet; derpaa føres ryggbeinet, før kniven fra rygbenet ryggbeinet ut mot finnen, saaledes finnen slik at alt kjøt skjæres kjøttet løsner fra benet; beinet. Flå av alt skind flaaes fra. Fileterne saltes, dryppes skinn.. Salt filetene og drypp over sitronsaft. La dem ligge slik i 15 minutter.. Tørk av stykkene, vend dem i mel, krydre med citronsaft; ligger saaledes 1/4 time. Stykkerne avtørres, meles, pepres, vendes pepper, og vend dem så i lettvispet egg og kavring til slutt i finmalt kavring.. Stek filetene i varm frityr (smult eller nøytral olje, ca. 175 °C) til de er gyllenbrune og kokes gjennomstekte. La dem renne av på papir.. Rens og skjær sjampinjongene og rist dem i smultgryten. Paa anretningsfatet lægges smør til de er gylne og væsken er dampet av. Smak til med salt.. Legg en oplagt serviet. Midt paa fatet sættes oppbrettet serviett på anretningsfatet og legg fisken oppå. Sett en glasskaal liten skål med tartarsmør; ristede champignons lægges omkring paa fisken, tartarsmør midt på fatet, og champignonsaus serveres til. fordel de ristede sjampinjongene rundt på fisken.. Server sjampinjongsaus til retten.

Note til Modernisert

«Kokes i smultgryten» er modernisert til frityrsteking i nøytral olje eller smult ved 175 °C. Mengder på sjampinjong, mel, egg, kavring og sitron er anslått, da originalen bare lister dem. Serveringen på oppbrettet serviett er beholdt som valgfri historisk detalj.

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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.

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