How is the halibut prepared in this recipe?

The fish is cut into thin fillets that are rolled up and set close together in a greased ovenproof dish or shallow saucepan. Salt, and pour on fish stock until it reaches halfway up the fish. Steam tender in the oven or under a tight-fitting lid over low heat. Reckon on about an hour total for 6 servings.

What is served with it?

Curry sauce – a good white sauce (about 1/2 liter) with curry powder added to taste. The fish rolls are arranged in a ring on a round platter, garnished with crayfish tails (24 crayfish or 1/4 liter shrimp), and in the center plain boiled potatoes or boiled rice are heaped high.

Can I use shrimp instead of crayfish?

Yes, the recipe gives 24 crayfish or 1/4 liter of shrimp as an alternative garnish.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 93.

Halibut with Curry

Name: Halibut with Curry
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg halibut (cut into thin fillets); 5 dl white sauce (basic sauce of butter, flour and stock/milk); 1 tsp curry powder (to taste); 3 dl fish stock (for steaming); 24 pcs crayfish (or 2.5 dl shrimp); salt; boiled potatoes or boiled rice (for the center of the platter)

Thin halibut fillets are rolled, steamed in fish stock and arranged in a ring with crayfish tails, with potatoes or rice in the center and curry sauce alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 93 (falt i det fri)

Be the first to rate

About the dish

Curry entered Norwegian bourgeois cooking through English influence, and Erken readily uses it with white fish. Crayfish tails for garnish show that the dish belonged to the finer arrangements.

How to make it

1
Roll the fillets
Cut the fish into thin fillets and roll them up. Set them close together in a greased ovenproof dish or a shallow saucepan.
2
Steam the fish
Salt the fish and pour over fish stock so it comes halfway up the rolls. Steam the fish tender in the oven or under a tight-fitting lid over fairly low heat.
3
Make the curry sauce
Cook a good white sauce and add curry powder to taste.
4
Arrange
Arrange the fish rolls in a ring on a round platter and garnish with crayfish tails or shrimp. Place boiled potatoes or boiled rice heaped high in the center.
5
Serve
Serve the curry sauce alongside.

Changes from the original

The ingredients are structured and modernized (dl instead of liter fractions). "Plain potatoes" is kept as boiled potatoes. The method is divided into steps, and the amount of curry is given as a guideline.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Potet
- Potet&Kjøttboller 8mnd 190g NestleNestleca. kr 24,90 · Meny
- Gulrot&Potet 4mnd 125g NestleNestleca. kr 22,90 · SPAR

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 93) → Modernisert~81% av teksten endretfjernetlagt til

~~1 1/2 kg. helleflyndre 1/2 l.~~ 1,5 kg kveite (helleflyndre) (skjæres i tynne fileter). 5 dl hvit saus (grunnsaus av smør, mel og kraft/melk). 1 ts karri (etter smak). 3 dl fiskekraft (til damping). 24 ~~krebs~~ stk kreps (eller 2,5 dl reker). salt. kokte poteter eller ~~1/4 l. ræker. Fisken skjæres ut~~ kokt ris (til midten av fatet). Skjær fisken i ~~tynde~~ tynne fileter og ~~rulles~~ rull dem sammen. ~~Sættes tæt~~ Sett dem tett sammen i et smurt ildfast fat eller i en flat ~~kasserolle. Saltes~~ kasserolle.. Salt fisken og ~~paaheldes fiskekraft, til~~ hell over fiskekraft så den ~~naar halvt op ad fisken; dampes~~ står halvveis opp på rullene. Damp fisken mør i ovnen eller under ~~tætsluttende lok~~ tettsluttende lokk over ganske svak ~~varme. Anrettes~~ varme.. Kok en god hvit saus og tilsett karri etter smak.. Legg fiskerullene i ~~rundkreds paa~~ ring på et rundt ~~fat, pyntes~~ fat og pynt med ~~krebsehaler. I midten lægges engelske~~ krepsehaler eller reker. Legg kokte poteter eller kokt ~~ris, lagt høit. Karrisaus serveres til. Lag en god hvit saus og tilsæt karri efter smak.~~ ris høyt opp i midten.. Server karrisausen ved siden av.

Note til Modernisert

Ingrediensene er strukturert og modernisert (dl i stedet for liter-brøker). «Engelske poteter» er beholdt som kokte poteter. Fremgangsmåten er delt i trinn, og karrimengden er angitt som veiledende.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is the halibut prepared in this recipe?: The fish is cut into thin fillets that are rolled up and set close together in a greased ovenproof dish or shallow saucepan. Salt, and pour on fish stock until it reaches halfway up the fish. Steam tender in the oven or under a tight-fitting lid over low heat. Reckon on about an hour total for 6 servings.
What is served with it?: Curry sauce – a good white sauce (about 1/2 liter) with curry powder added to taste. The fish rolls are arranged in a ring on a round platter, garnished with crayfish tails (24 crayfish or 1/4 liter shrimp), and in the center plain boiled potatoes or boiled rice are heaped high.
Can I use shrimp instead of crayfish?: Yes, the recipe gives 24 crayfish or 1/4 liter of shrimp as an alternative garnish.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 93.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!