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.

Grilled Halibut

Name: Grilled Halibut
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg halibut (in finger-thick slices); 0.5 pcs lemon (the juice); salt; pepper; 2 tbsp cooking oil (for marinating); 1 tbsp wheat flour (for breading); 1 pcs egg (beaten); 1 dl rusk crumbs (crushed, for breading); 150 g butter (for frying and for the maître d'hôtel butter)

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
Cut up and pound
Remove skin and bones, cut the fish into finger-thick slices and pound them lightly.
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
Bread
Turn the fish pieces in flour, brush them with egg and turn them in crushed rusk crumbs.
4
Cook
Grill the fish over embers, or fry it in a pan in lightly browned butter until golden and cooked through.
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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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

1914 (proofread, p. 93) → Modernised~87% of the text changedremovedadded

~~1 1/2 kg. helleflyndre 1/2 citron salt pepper~~ 1,5 kg kveite (helleflyndre) (i fingertykke skiver). 0,5 stk sitron (saften). salt. pepper. 2 ~~spiseskeer~~ ss matolje (til marinering). 1 ~~spiseske~~ ss hvetemel (til panering). 1 stk egg (sammenpisket). 1 dl kavring (knust, til panering). 150 ~~gr. smør. Fisken befries for skind~~ g smør (til steking og ~~ben, skjæres~~ til maître d'hôtel-smør). Fjern skinn og bein, skjær fisken i fingertykke ~~skiver, bankes let~~ skiver og ~~bestrøes med det blandede pepper~~ bank dem lett.. Strø over blandet salt og ~~salt, paadryppes~~ pepper, dryp på oljen og ~~saften av citronen; fisken bør ligge~~ sitronsaften, og ~~trække med~~ la fisken trekke i oljen ~~1/2 time. Fiskestykkerne meles, overstrykes med egg, vendes~~ i ~~kavring~~ en halv time.. Vend fiskestykkene i mel, pensle dem med egg og ~~ristes enten~~ vend dem i knust kavring.. Rist fisken over ~~gløder~~ glør, eller ~~stekes paa pande~~ stek den i ~~det let brunede smør. Maitre d'hotel~~ panne i lett brunet smør ~~serveres~~ til den er gyllen og gjennomstekt.. Server maître d'hôtel-smør (smør rørt med finhakket persille og sitronsaft) til.

Note on Modernised

Ingredienslisten er rettet: originaltrykkets «1 2 kg. citron» er tolket som ½ sitron. Mål er modernisert, og «kavring» er beholdt (kan erstattes med tørt brødrasp). Fremgangsmåten, som fortsetter på neste side i originalen, er satt sammen og delt i trinn.

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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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