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Halibut as Steak

Halibut steaks are pounded, seasoned and fried in browned butter, topped with crisp fried onions and served with brown sauce, tomato sauce or browned butter.

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

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About the dish

From the fish chapter in Henriette Schønberg Erken's "Stor kokebok" (1914). Halibut was a highly prized celebration fish, and here it is treated like a steak – a typical move in the bourgeois cuisine of the era.

How to make it

  1. 1

    Prepare the fish

    Remove skin and bones, and cut the fish into good finger-thick slices.

  2. 2

    Pound and season

    Pound the slices lightly with the back of the knife and sprinkle over salt and pepper.

  3. 3

    Fry the fish

    Brown the butter lightly in the pan and fry the fish slices golden and cooked through.

  4. 4

    Brown the onion

    Cut the onion into slices and brown it nicely in butter until crisp. Pour the onion with the butter over the fish.

  5. 5

    Serve

    Serve with a brown, sharp sauce, tomato sauce or browned butter.

Changes from the original

The ingredient list is reconstructed from the two-column layout in the original. Measures are converted to modern Norwegian units (grams, dl), and the method is divided into numbered steps in modern Norwegian. The amount of butter is somewhat reduced compared to the original's 200 g, which covers both the frying of the fish and the onion.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 93) → Modernisert~78% av teksten endretfjernetlagt til
1 1/2 kg. fisk 1,5 kg kveite (helleflyndre) (i skiver). 200 gr. g smør (til steking av fisk og løk). 2 stk løk salt (i skiver). salt. pepper. Fisken befries for skind Fjern skinn og ben, skjæres bein, og skjær fisken i godt fingertykke skiver, bankes let skiver.. Bank skivene lett med baksiden av kniven, strøes med kniven og strø over salt og pepper. Fisken stekes pepper.. Brun smøret lett i det let brunede smør. Løken skjæres pannen og stek fiskeskivene gyllne og gjennomstekte.. Skjær løken i skiver, brunes skiver og brun den pent i smør, og naar smør til den er sprød, heldes den sprø. Hell løken med smøret over fisken. Til biffen serveres fisken.. Server med brun, skarp saus, tomatsaus eller brunet smør.

Note til Modernisert

Ingredienslisten er rekonstruert fra den todelte spalten i originalen. Mål er omregnet til moderne norske enheter (gram, dl), og fremgangsmåten er delt i nummererte trinn på moderne norsk. Mengden smør er noe redusert i forhold til originalens 200 g, som gjelder både steking av fisk og løk.

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Frequently asked questions

How thick should the fish slices be?
Good finger-thick slices. The fish is trimmed of skin and bones, pounded lightly with the back of the knife and sprinkled with salt and pepper before frying.
What is served with it?
A brown, sharp sauce, tomato sauce or browned butter – and the crisp fried onion is poured over the fish.
How much do I need for 6 servings?
1 1/2 kg fish, 200 g butter, 2 onions plus salt and pepper. Total time is about 40 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 93.

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