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)
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.
Prepare the fish
Remove skin and bones, and cut the fish into good finger-thick slices.
Pound and season
Pound the slices lightly with the back of the knife and sprinkle over salt and pepper.
Fry the fish
Brown the butter lightly in the pan and fry the fish slices golden and cooked through.
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.
Serve
Serve with a brown, sharp sauce, tomato sauce or browned butter.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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