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)
The book points out that whole fish stays juicier. Boiled and raw carrots together give both warmth and freshness on the plate.
Boil the fish whole
Skin the fish and boil it whole. It stays juicier that way.
Serve with carrots
Serve with boiled, sliced carrots and grated raw carrots. Sprinkle with parsley.
Make the sauce
Melt butter and stir in chopped hard-boiled egg. Serve as the sauce.
The text gives no quantities or cooking time, and none have been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Gulrot
Smør
Egg
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