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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 105)~82% of the text changedremovedadded
3 stk flyndrer (renset og filetert). 1 ts salt. salt 100 gr. smør kavring 1 stk egg (sammenpisket). 1 dl griljermel (støtt kavring). 100 g smult (eller smør, til steking). 3 dl fiskekraft (kokt av skinn og ben). 1 dl hvitvin. 500 g Yz kg. tomater (i skiver). 1 stk loff (franskbrød, skåret i skiver). 75 g smør (til brødskivene og pynt). 2 spiseskjeer finhakket franskbrød persille. Rens flyndrene Flyndrene rengjøres, og skjær ut filetene. Salt dem lett. Kok skinn file tene skjæres fra. Filetene saltes, og ben til fiskekraft.. Vend halvparten av filetene dem vendes i sammenpisket egg og griljermel kavring og stek dem lysegylne stekes lysegulbrune i smult (eller smør).. Rull den andre halvparten sammen smult; restene av filetene rulles sam men eller bøy dem dobbelt. Kok dem bøies sammen i to, koker møre i fiskekraft fiskekraft, tilsatt 1 dl hvitvin, dd. hvitvin; kok dem i en ildfast form eller i stekepannen, 5–8 minutter.. Skjær loffen stekepan nen. Brødet skjæres i skiver og brun dem brunes lett i smør. Legg tomatskiver smøret, her på hver skive, strø over finhakket persille legges tomatskiver, og griljermel disse bestrøes med finhakket persille, støtt kavring, og legg litt gan ske lite smør legges på. Sett brødene Brødet med tomatene settes i ovnen (200 °C) 10 minutter før servering.. Anrett de anret ingen. De stekte filetene fileter anret tes i midten av fatet, legg midten, tomatbrødene rundt, legges utenom, og sett en kokt filet på hvert brød. Server hver av disse settes en av de kokte fileter. Serveres med hollandaisesaus, maître d'hôtel-smør sauce hollandaise, maitre d'ho tel smør, sitronsaus, kapers saus eller liknende. kaviar saus.

Note on Modernised

Smult er beholdt som stekefett, men smør er oppgitt som fullgodt alternativ. «Kavring» er modernisert til griljermel, «franskbrød» til loff. Mengder for fisk, smør og salt er anslått, da originalen bare angir «Fisk».

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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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