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Halibut with Curry

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. 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. 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. 3

    Make the curry sauce

    Cook a good white sauce and add curry powder to taste.

  4. 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. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 112)~76% of the text changedremovedadded
1,5 kg kveite (helleflyndre) (skjæres i tynne fileter). 5 dl 1½ kg. helleflyndre ½ l. hvit saus (grunnsaus av smør, mel og kraft/melk). 1 ts karri (etter smak). 3 dl fiskekraft (til damping). 24 stk kreps (eller 2,5 dl reker). salt. kokte poteter eller kokt ris (til midten av fatet). Skjær fisken ½ l. reker Fisken skjæres ut i tynne fileter og rull dem rulles sammen. Sett dem Settes tett sammen i et smurt ildfast fat eller i en flat kasserolle.. Salt fisken kasserolle. Saltes og hell over påhelles fiskekraft så til den står halvveis opp på rullene. Damp fisken når halvt oppad fisken; dampes mør i ovnen eller under tettsluttende lokk over ganske svak varme.. Kok en god hvit saus og tilsett karri etter smak.. Legg fiskerullene varme. Anrettes i ring rundkrets på et rundt fat og pynt fat, pyntes med krepsehaler eller reker. Legg kokte kreps haler. I midten legges engelske poteter eller kokt ris høyt opp i midten.. Server karrisausen ved siden av. ris, lagt høit. Karrisaus serveres til. Lag en god hvit saus og tilsett karri efter smak.

Note on Modernised

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.

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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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