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.

Flounder Fillet with Mushrooms

Name: Flounder Fillet with Mushrooms
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg flounder (preferably fish of about 0.5 kg each); 400 g mushrooms (for sautéing); 2 tsp salt; 0.5 tsp pepper; 1 pcs lemon (the juice); 4 tbsp all-purpose flour (for breading); 2 pcs eggs (lightly beaten); 150 g breadcrumbs (finely ground (rusk)); 100 g butter (for sautéing the mushrooms and for the tartar butter); 1 l lard or neutral oil (for deep-frying); tartar butter and mushroom sauce (for serving)

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
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
Salt and lemon
Salt the fillets and drizzle with lemon juice. Let them sit like this for 15 minutes.
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
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
Sauté the mushrooms
Clean and slice the mushrooms and sauté them in butter until golden and the liquid has evaporated. Season with salt.
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
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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From1914 1949 Modernised

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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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