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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 112)~82% of the text changedremovedadded
1,5 kg kveite (helleflyndre) (i fingertykke skiver, skinn og bein til kraften). 1½ kg. fisk 2 l l. vann (kaldt, til kraften). 1 ss salt. spiseskje salt 50 g gr. smør (til sausen). 40 g hvetemel. 7,5 dl 50 gr. hvetemel ½ l. fiskekraft (fra kokingen). 2 stk gulrøtter (kokte, pent oppskåret). 0,5 stk sellerirot (kokt, pent oppskåret). gulerøtter grønne erter 1 ss spiseskje finhakket persille. 1 stk eggeplomme (valgfritt, til variant). 1 dl fløte (valgfritt, til variant). 1 ts karri (valgfritt, ½–1 ts). Vask fisken, fjern persille Fisken vaskes, befries for skinn og bein og skjær kjøttet ben, skjæres i fingertykke skiver.. Sett skinn skiver. Skinn og bein ben settes over varmen i det kalde, kolde, saltede vannet vann og la det koke i en halv koker ½ time. Sil kraften Kraften siles og sett den settes igjen over varmen igjen.. Legg fiskeskivene varmen. Fiskeskivene hes i den kokende når kraften koker, og la dem trekke koker sakte til fisken er fast og hvit, omtrent 15 minutter. Løft fisken pent opp på varmt anretningsfat.. Smelt smøret, rør inn melet og spe ca. ¾ time. Smøret smeltes, irøres melet, spedes med kraften til sausen er passe tykk.. Legg de tykk. De kokte, oppskårne røttene i sausen pent opskårne røtter, erter og hell den over fisken. Strø persille hes i sausen, som helles over finhakket persille.. I stedet for fisken, der er lagt pent op på varmt anretningsfat. Istedenfor å ha grønnsaker kan i sausen legaliseres kan man jevne den med en eggeplomme og eggeplomme, 1 dl del. fløte og smaksettes med ½–1 ts tilsette ½—1 teskje karri.

Note on Modernised

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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