Why pound the fish slices flat?

Pounding makes the slices more even in thickness so they fry uniformly and become more tender.

What kind of stock is used for the sauce?

The original uses meat stock, which is stirred into the frying butter and brought to the boil.

Fried Halibut

Halibut slices pounded flat, seasoned, fried in browned butter with onion, then covered with a sauce of meat stock stirred into the frying butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 135 (falt i det fri)

Be the first to rate

About the dish

Stekt kveite med løk og en enkel kraftsaus av stekesjyen. Oppskriften løper over sideskiftet fra side 135 til 136 i originalen.

How to make it

1
Prepare the fish
Remove the skin and bones, cut the halibut into finger-thick slices and pound them lightly flat with a meat mallet or kitchen knife. Sprinkle with mixed salt and pepper.
2
Fry
Brown the butter in the frying pan and fry the fish together with the onion cut into thin slices. Turn the pieces often.
3
Make the sauce
Take the fish out of the pan, stir the meat stock into the butter, bring it to the boil and pour over the fish.

Changes from the original

Fremgangsmåten fortsetter fra side 135 til side 136 i originalen; halen («stykkerne maa vendes ofte …») er hentet fra side 136. «Beafhammer» modernisert til kjøtthammer. Ingen priser i originalen.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why pound the fish slices flat?: Pounding makes the slices more even in thickness so they fry uniformly and become more tender.
What kind of stock is used for the sauce?: The original uses meat stock, which is stirred into the frying butter and brought to the boil.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!