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Grilled Halibut

Halibut steaks are marinated in oil and lemon, breaded in flour, egg and rusk crumbs and grilled over embers or fried in butter, served with maître d'hôtel butter.

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

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About the dish

To "riste" here means to grill over embers – an older technique Erken still reckons with, though she gives the alternative of frying in a pan. Maître d'hôtel butter (parsley and lemon butter) belongs to the French-inspired repertoire.

How to make it

  1. 1

    Cut up and pound

    Remove skin and bones, cut the fish into finger-thick slices and pound them lightly.

  2. 2

    Marinate

    Sprinkle over mixed salt and pepper, drizzle on the oil and lemon juice, and let the fish steep in the oil for half an hour.

  3. 3

    Bread

    Turn the fish pieces in flour, brush them with egg and turn them in crushed rusk crumbs.

  4. 4

    Cook

    Grill the fish over embers, or fry it in a pan in lightly browned butter until golden and cooked through.

  5. 5

    Serve

    Serve with maître d'hôtel butter (butter creamed with finely chopped parsley and lemon juice).

Changes from the original

The ingredient list is corrected: the original print's "1 2 kg. citron" is interpreted as ½ lemon. Measures are modernized, and "rusk" is kept (can be replaced with dry breadcrumbs). The method, which continues on the next page in the original, has been assembled and divided into steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 93) → 1949 (korrekturlest, s. 151)~95% av teksten endretfjernetlagt til
1 1/2 kg. helleflyndre 1/2 citron salt pepper 2 spiseskeer matolje 1 spiseske hvetemel egg kavring 150 gr. smør. Fisken befries for skind Kjøttet er rødlig og ben, skjæres i fingertykke skiver, bankes let uten transmak. Skjær skinnet bort, vask stykket godt og bestrøes med legg det blandede pepper og salt, paadryppes oljen og saften av citronen; fisken bør ligge og trække med oljen 1/2 time. Fiskestykkerne meles, overstrykes med egg, vendes 1 time i kavring og ristes enten over gløder eller eddikvann. 1 del. eddik til 1 l. vann. Tørk da godt i rent fiskeklæde; derefter meget gjerne i søt melk et par timer. Den stekes paa pande helst eller oplages og er i det let brunede smør. Maitre d'hotel smør serveres til. hele en utmerket matfisk.

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Frequently asked questions

Why should the fish sit in oil and lemon?
The fish pieces are sprinkled with salt and pepper, drizzled with cooking oil and lemon juice, and should steep for about half an hour. This adds flavor and juicier fish before breading.
How is the halibut breaded and cooked?
Skinless, boneless halibut is cut into finger-thick slices, pounded lightly, turned in wheat flour, brushed with egg and turned in rusk crumbs. Then they are grilled over embers or fried in a pan in lightly browned butter (150 g).
What is served with it?
Maître d'hôtel butter (parsley butter) is served with it, according to the recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 93.
How much fish do I need?
1.5 kg halibut for 6 servings, plus half a lemon, 2 tablespoons cooking oil, 1 tablespoon wheat flour, egg, rusk crumbs and 150 g butter.

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