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)

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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.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

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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.

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