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Halibut as Fricassee

Halibut slices are cooked in a stock made from the skin and bones; the stock is used for a thickened sauce with cooked carrots and celeriac, or alternatively liaisoned with egg yolk, cream and curry.

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

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About the dish

A classic fricassee in which the fish trimmings first become stock, which then both cooks the fish and forms the base for the sauce – good household economy as Erken advocated.

How to make it

  1. 1

    Cut up the fish

    Wash the fish, remove skin and bones and cut the flesh into finger-thick slices.

  2. 2

    Cook the stock

    Put the skin and bones on to boil in the cold, salted water and let it boil for half an hour. Strain the stock and put it back over the heat.

  3. 3

    Cook the fish

    Put the fish slices in the boiling stock and let them poach slowly until the fish is firm and white, about 15 minutes. Lift the fish carefully onto a warm serving platter.

  4. 4

    Make the sauce

    Melt the butter, stir in the flour and thin with the stock until the sauce is the right thickness.

  5. 5

    Finish

    Put the cooked, cut-up root vegetables into the sauce and pour it over the fish. Sprinkle over finely chopped parsley.

  6. 6

    Variant

    Instead of vegetables, the sauce can be liaisoned with an egg yolk and 1 dl cream and flavored with ½–1 tsp curry powder.

Changes from the original

The ingredient list is separated out from the jumbled column in the OCR text and modernized to grams and deciliters. Parsley is listed as garnish/addition. The variation with egg yolk, cream and curry is kept as its own step.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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~83% av teksten endretfjernetlagt til
1 1/2 kg. helleflyndre 1,5 kg kveite (helleflyndre) (i fingertykke skiver, skinn og bein til kraften). 2 l. vand l vann (kaldt, til kraften). 1 spiseske salt ss salt. 50 gr. g smør (til sausen). 40 gr. hvetemel 3/4 l. g hvetemel. 7,5 dl fiskekraft (fra kokingen). 2 gulerøtter stk gulrøtter (kokte, pent oppskåret). 0,5 stk sellerirot (kokt, pent oppskåret). 1 spiseske ss finhakket persille. Fisken vaskes, befries for skind 1 stk eggeplomme (valgfritt, til variant). 1 dl fløte (valgfritt, til variant). 1 ts karri (valgfritt, ½–1 ts). Vask fisken, fjern skinn og ben, skjæres bein og skjær kjøttet i fingertykke skiver. Skind skiver.. Sett skinn og ben sættes bein over ilden i det kolde, kalde, saltede vand vannet og koker 1/2 la det koke i en halv time. Kraften siles Sil kraften og sættes igjen sett den over ilden. Fiskeskiverne haves i, naar varmen igjen.. Legg fiskeskivene i den kokende kraften koker, og koker sagte, la dem trekke sakte til fisken er fast og hvit, ca. 1/4 time. Smørret smeltes, irøres melet, spædes omtrent 15 minutter. Løft fisken pent opp på varmt anretningsfat.. Smelt smøret, rør inn melet og spe med kraften, kraften til sausen er passe tyk. De tykk.. Legg de kokte, pent opskaarne røtter haves i sausen, som heldes over fisken, der er lagt pent op paa varmt anretningsfat. Istedenfor at ha grønsaker oppskårne røttene i sausen kan man jevne og hell den over fisken. Strø over finhakket persille.. I stedet for grønnsaker kan sausen legaliseres med en eggeblomme, eggeplomme og 1 del. dl fløte og tilsætte 1/2—1 teske smaksettes med ½–1 ts karri.

Note til Modernisert

Ingredienslisten er skilt ut fra den sammenblandede spalten i OCR-teksten og modernisert til gram og desiliter. Persille er ført opp som pynt/tilsetning. Variasjonen med eggeplomme, fløte og karri er beholdt som eget trinn.

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Frequently asked questions

Why cook the skin and bones first?
The skin and bones are put in 2 liters of cold, salted water and boiled for half an hour to make fish stock. The stock is strained and used both to cook the fish slices in and as the liquid in the sauce (3/4 l).
How long should the fish slices cook?
Finger-thick slices of halibut are put in boiling stock and poach slowly for about 15 minutes, until the flesh is firm and white. Total time including making the stock is around 75 minutes.
Can I make the sauce without vegetables?
Yes. Instead of carrots and celeriac, the sauce can be liaisoned with egg yolk, as the original recipe mentions. Otherwise it is made as a roux of 50 g butter and 40 g wheat flour thinned with the stock to the right thickness.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 93. It is calculated for 6 servings and uses 1.5 kg halibut.

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