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Whole boiled smoked haddock

Smoked haddock is skinned and boiled whole, served with boiled and grated raw carrots and parsley, with melted butter and chopped hard-boiled egg as the sauce. From Erken's Big Cookbook (1949), p. 116.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 116 (falt i det fri)

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About the dish

The book points out that whole fish stays juicier. Boiled and raw carrots together give both warmth and freshness on the plate.

How to make it

  1. 1

    Boil the fish whole

    Skin the fish and boil it whole. It stays juicier that way.

  2. 2

    Serve with carrots

    Serve with boiled, sliced carrots and grated raw carrots. Sprinkle with parsley.

  3. 3

    Make the sauce

    Melt butter and stir in chopped hard-boiled egg. Serve as the sauce.

Changes from the original

The text gives no quantities or cooking time, and none have been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 116) → Modernised~87% of the text changedremovedadded
Fisken flåes røket kolje (hel fisk). gulrøtter (kokte og kokes hel, oppskårne). gulrøtter (revne, rå). persille (til å strø over). smør (smeltet, til saus). egg (hardkokt og hakket, til sausen). Flå fisken og kok den hel. Da blir da saftigere. Serveres den saftigere.. Server med kokte, opskårne gulerøtter oppskårne gulrøtter og revne rå gulerøtter, strøes med persille. Til saus smeltet gulrøtter. Strø over persille.. Smelt smør med hårdkokt og bland i hardkokt, hakket egg i. egg. Server som saus.

Note on Modernised

Teksten gir ingen mengder eller koketid, og ingen er lagt til. «Gule røtter» og «gulerøtter» er skrevet som gulrøtter.

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Frequently asked questions

Why is the fish boiled whole?
The book says it stays juicier.
What is served with it?
Boiled sliced and grated raw carrots, parsley, and melted butter with hard-boiled egg.
How long should the fish boil?
No cooking time is given in the book.

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