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Halibut in a Dish (dish-gratinated halibut)

Browned halibut arranged in a dish in layers with lemon slices, covered with fish stock and sherry, sprinkled with rusk crumbs and gratinated for about half an hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 136 (falt i det fri)

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About the dish

En mer forseggjort rett der kveita brunes, legges i form med sitron, fiskekraft og sherry, og gratineres med kavring. Sherry og sitron gir en fin syrlighet.

How to make it

  1. 1

    Boil stock

    Boil a stock from the fish bones and skin (about 3/4 litre).

  2. 2

    Brown the fish

    Remove the skin and bones, cut the halibut into finger-thick slices, turn them in mixed flour and salt and brown them in lightly browned butter.

  3. 3

    Arrange in the dish

    Arrange the fish in a greased dish in layers with lemon slices. Pour the fish stock over and add the sherry. Sprinkle crushed rusk crumbs over the top.

  4. 4

    Gratinate

    Bake in a not-too-hot oven for about 30 minutes.

Changes from the original

Fiskekraften (¾ l) er ført opp som eksplisitt ingrediens siden den lages av fiskebenene. Ingen priser i originalen. Metrisk uten endring.

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Frequently asked questions

What kind of stock is used?
Stock boiled from the fish bones and skin - about 3/4 litre is poured over before gratinating.
What does the sherry add?
The sherry is added to the stock for flavour and gives the dish a rounder, slightly sweet character.

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