Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Whole Poached Mackerel

Erken 1914: whole mackerel is cleaned without opening the belly, stuffed with parsley and gently poached in salted water (3 l water, 3 dl salt), served with parsley butter; alternatively the fish is cooked in slices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 100 (falt i det fri)

Be the first to rate

About the dish

The simplest mackerel dish in the fish chapter of "Stor kokebok" (1914). The fish is gutted through the gills so the belly stays whole, stuffed with parsley and gently poached in salted water – Erken repeatedly stresses that fish should be poached gently, not hard-boiled.

How to make it

  1. 1

    Clean the fish

    Clean and wash the mackerel, but do not open it at the belly.

  2. 2

    Stuff with parsley

    Wash the parsley, pick off the coarse stalks and stuff parsley into the belly of the fish.

  3. 3

    Poach the fish

    Put the fish in good hot, salted water and let it gently poach until fully cooked.

  4. 4

    Serving

    Serve with parsley butter. The fish can also be cut into slices; then the slices are put into boiling salted water and served with parsley butter.

Changes from the original

Measures are converted to modern units (del. → dl). The amount of salt is kept as in the original (3 dl to 3 liters water) but can be reduced to taste. The method is divided into numbered steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 100) → Modernised~72% of the text changedremovedadded
4 makreller stk makrell (renset, buken holdt hel). 1 stor bundt bunt persille (stor bunt, grove stilker fjernet). 3 l. vand l vann. 3 del. salt. Fisken renses dl salt (kan reduseres etter smak). persillesmør (til servering). Rens og vaskes, aapnes vask makrellen, men åpne den ikke i buken. Persillen vaskes, buken.. Vask persillen, plukk av de grove stilker plukkes fra, stilkene og fyll persille fyldes i buken. Sættes over ilden buken på fisken.. Legg fisken i godt varmt, saltet vand, smaatrækker vann og la den småtrekke til fisken den er færdig kokt. Serveres ferdig kokt.. Server med persillesmør. Fisken kan ogsaa også skjæres i skiver; sættes da over legges skivene i kokende saltet vand vann og serveres med persillesmør.

Note on Modernised

Mål er omregnet til moderne enheter (del. → dl). Saltmengden er beholdt som i originalen (3 dl til 3 liter vann) men kan reduseres etter smak. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Should the mackerel be opened at the belly?
No. The fish is cleaned and washed, but the belly is not opened. Parsley (without coarse stalks) is stuffed into the belly.
How is the fish cooked?
The whole mackerel is put into good hot, salted water (3 liters water and 3 deciliters salt) and gently poaches – not hard-boils – until fully cooked. If the fish is cut into slices, it is instead put into boiling salted water.
What is served with it?
Parsley butter, both for the whole poached mackerel and for fish cooked in slices.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 100. It is calculated for 4 mackerel, about 4 servings, and takes around 40 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!