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Flounder Fillet with Tomatoes

Flounder fillets where half are breaded in egg and breadcrumbs and fried, and half are poached in fish stock with white wine; arranged with browned white-bread slices topped with tomato and parsley. Served with hollandaise or maître d'hôtel butter. From Erken's Stor kokebok (1914), p. 85.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 85 (falt i det fri)

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About the dish

A festive presentation from the fish chapter of Stor kokebok (1914), where half the fillets are breaded and fried, half are poached in white-wine stock, and everything is arranged on browned bread slices with tomato.

How to make it

  1. 1

    Preparation

    Clean the flounder and cut out the fillets. Salt them lightly. Cook the skin and bones into fish stock.

  2. 2

    Fried fillets

    Turn half of the fillets in beaten egg and breadcrumbs and fry them light golden in lard (or butter).

  3. 3

    Poached fillets

    Roll up the other half or fold them double. Cook them tender in fish stock with 1 dl white wine added, in an ovenproof dish or in the frying pan, 5–8 minutes.

  4. 4

    Tomato bread

    Slice the white bread and brown the slices lightly in butter. Place tomato slices on each slice, sprinkle with finely chopped parsley and breadcrumbs, and add a little butter. Put the breads in the oven (200 °C (390 °F)) 10 minutes before serving.

  5. 5

    Arrangement

    Arrange the fried fillets in the center of the platter, place the tomato breads around them, and set a poached fillet on each bread. Serve with hollandaise sauce, maître d'hôtel butter, or the like.

Changes from the original

Lard has been kept as the frying fat, but butter is given as a fully acceptable alternative. "Rusk" has been modernized to breadcrumbs, "French bread" to white bread. The amounts of fish, butter, and salt are estimated, as the original merely states "Fish."

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 85) → 1949 (korrekturlest, s. 105)~45% av teksten endretfjernetlagt til
Fisk 3 flyndrer salt 100 gr. smør kavring 1 egg smult ½ Yz kg. tomater 1 franskbrød persille. Flyndrene rengjøres, og fileterne file tene skjæres fra. Fileterne Filetene saltes, og halvparten av dem vendes i egg og kavring og stekes lysegulbrune i smult; resten restene av fileterne filetene rulles sammen sam men eller bøies sammen i to, koker møre i fiskekraft, tilsat tilsatt 1 del. dd. hvitvin; kok dem i en ildfast form eller i stekepanden. stekepan nen. Brødet skjæres i skiver og brunes let lett i smørret, herpaa lægges tomatskiver smøret, her på legges tomatskiver, og disse bestrøes med finhakket persille, støtt kavring, og ganske litet gan ske lite smør lægges paa. legges på. Brødet med tomaterne sættes tomatene settes i ovnen 10 minutter før anretningen. anret ingen. De stekte fileter anrettes anret tes i midten, tomatbrødene lægges legges utenom, og paa på hver av disse sættes settes en av de kokte fileter. Serveres med saucehollandaise, sauce hollandaise, maitre d'hotel smør d'ho tel smør, sitronsaus, kapers saus eller lignende. kaviar saus.

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Frequently asked questions

Why are the fillets prepared in two ways?
The dish plays on contrast: half the fillets are turned in egg and breadcrumbs and fried light golden in lard, while the rest are rolled or folded together and poached tender in fish stock with a little white wine. The fried ones are placed in the center of the platter, the poached ones set on top of the tomato breads.
How do I make the tomato breads?
Slice the white bread and brown the slices lightly in butter. Place tomato slices on top, sprinkle with finely chopped parsley and crushed rusk, and add a little butter. Put them in the oven 10 minutes before arranging.
Can I use butter instead of lard for frying?
Yes. The 1914 original (Stor kokebok, p. 85) specifies lard for the breaded fillets, but butter or neutral oil works too — lard gives a slightly crisper coating.
What ingredients do I need for 4 servings?
Flounder (cleaned and filleted), breadcrumbs, 1 egg, lard, ½ kg tomatoes, 1 loaf of white bread, and parsley. Count on about 70 minutes in all, including filleting and 10 minutes in the oven for the tomato breads.

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