How long does the dish take?

Allow around 3.5 hours in total: the stock is cooked for 1 hour with carrot, leek, celeriac, peppercorns, onion and 100 g suet, and the pike is then roasted about 2 hours in the oven. The fish must be basted often along the way.

What is the pike larded with?

With strips of boiled tongue and bacon, inserted alternately into the fish. The fish is first skinned and sprinkled with salt.

How is the sauce made?

The roasting stock is strained and thickened with a little sago flour stirred into cold water.

How do you keep the fish from drying out?

About 1 liter of light meat stock is poured over it, it is topped with pieces of butter and covered with paper during roasting – and basted often.

Pike à la Chambord

Name: Pike à la Chambord
Prep time: 50 min
Cook time: 2 h 40 min
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs pike (large, skinned); 150 g boiled ox tongue (cut into strips for larding); 150 g bacon (in strips for larding); 2 tsp salt; 1 l light meat stock; 1 pcs carrot; 1 pcs leek; 1 slice celeriac; 2 pcs peppercorns; 1 pcs onion; 100 g suet; 75 g butter (in pieces, to lay on the fish); 2 tbsp sago flour (or potato starch, for thickening)

A large pike is skinned and larded with strips of boiled tongue and bacon, basted with 1 l strained meat stock cooked with root vegetables and suet, covered with butter and paper and roasted about 2 hours in the oven. The pan juices are thickened with sago flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 113 (falt i det fri)

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About the dish

"À la Chambord" is a French classic in which a large fish is larded and roasted in stock. Here Erken gives a simplified Norwegian household version with larding of tongue and bacon strips and a stock cooked with root vegetables and suet.

How to make it

1
The stock
Cook the meat stock with the carrot, leek, celeriac slice, peppercorns, onion and suet for 1 hour. Strain the stock.
2
Larding
Skin the fish and lard it alternately with strips of boiled tongue and bacon. Sprinkle with salt.
3
Roasting
Place the fish in a roasting pan and pour the strained stock over it. Lay pieces of butter on the fish and cover with a piece of buttered paper.
4
In the oven
Roast in the oven at about 175 °C (345 °F) for around 2 hours. Baste the fish often with the stock.
5
Sauce
Thicken the pan stock with sago flour stirred into a little cold water. Season to taste and serve the sauce with the fish.

Changes from the original

Quantities given in modern measures. The roasting time "2 time" is interpreted as 2 hours in keeping with the text. Sago flour is kept, with potato starch as a possible substitute. The roasting temperature has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 113) → 1949 (korrekturlest, s. 138)~37% av teksten endretfjernetlagt til

Gjedde à la Chambord. Fisken ~~flaaes, spækkes avvekslende~~ flåes, spekkes av vekslende med tungestrimler (selvfølgelig kokte) og flesk, strøes med salt og stekes i ovn efter at å være ~~overheldt~~ overhelt 1 l. ~~tynd kjøtkraft,~~ tynn kjøttkraft, som er kokt med 1 gulerot, 1 purre, 1 ~~selleriskive,~~ selleri skive, 2 pepperkorn, 1 løk, 100 gr. nyrefett i 1 time og ~~silet~~ silt over fisken. Fisken ~~belægges~~ belegges med smørstykker, ~~dækkes~~ dekkes med papir og steker i ovnen ~~2 timer; maa~~ ½ time; må dryppes ofte. Til saus jevnes kraften med litt sagomel, utrørt i koldt ~~vand.~~ vann.

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Frequently asked questions

How long does the dish take?: Allow around 3.5 hours in total: the stock is cooked for 1 hour with carrot, leek, celeriac, peppercorns, onion and 100 g suet, and the pike is then roasted about 2 hours in the oven. The fish must be basted often along the way.
What is the pike larded with?: With strips of boiled tongue and bacon, inserted alternately into the fish. The fish is first skinned and sprinkled with salt.
How is the sauce made?: The roasting stock is strained and thickened with a little sago flour stirred into cold water.
How do you keep the fish from drying out?: About 1 liter of light meat stock is poured over it, it is topped with pieces of butter and covered with paper during roasting – and basted often.

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