Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Grilled halibut

Grilled halibut: slices are marinated in lemon, oil, salt and pepper, coated in flour, egg and breadcrumbs, and grilled over embers or pan-fried in butter. From Erken's Big Cookbook (1949), p. 112.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 112 (falt i det fri)

Be the first to rate

About the dish

Halibut was a fine fish in Erken's kitchen, prepared here simply with a marinade and breading. Maître d'hôtel butter is to be served with it.

How to make it

  1. 1

    Prepare the fish

    Remove skin and bones. Cut the fish into slices about 1 cm thick and pound them lightly.

  2. 2

    Let it marinate

    Sprinkle with salt and pepper, drizzle with the oil and lemon juice. Leave the fish to marinate for 30 minutes.

  3. 3

    Coat

    Dip the fish pieces in flour, brush them with egg and turn them in breadcrumbs.

  4. 4

    Grill or fry

    Grill the fish over embers, or fry it in a pan in lightly browned butter.

  5. 5

    Serve

    Serve with maître d'hôtel butter.

Changes from the original

Measures are converted to modern units (spiseskjeer to tbsp, 'finger-thick' to about 1 cm). Order and technique follow 1949.

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.

From1949Modernised
To1949Modernised
1949 (proofread, p. 112) → Modernised~82% of the text changedremovedadded
1½ kg. helleflyndre 1,5 kg helleflyndre. 1 stk sitron salt pepper (saften). salt. pepper. 2 spiseskjeer matolje ss matolje. 1 spiseskje hvetemel ss hvetemel. 1 stk egg (sammenvispet). kavring (til å vende fisken i). 150 gr. g smør Fisken befries for (til steking). maître d'hôtel-smør (til servering). Fjern skinn og ben, skjæres ben. Skjær fisken i fingertykke skiver, bankes lett skiver på ca. 1 cm og bestrøes med det blandede pepper bank dem lett.. Strø over salt og salt, pådryppes pepper, drypp over oljen og saften av sitronen; sitronsaften. La fisken bør ligge og trekke i dette marinaden i ½ time. Fiskestykkene meles, overstrøkes med egg, vendes time.. Vend fiskestykkene i kavring mel, pensle dem med egg og ristet enten vend dem i kavring.. Rist fisken over glør glør, eller stekes stek den på panne i det lett brunede smør. Maitre d'hotel smør serveres til. brunet smør.. Server med maître d'hôtel-smør.

Note on Modernised

Mål er omregnet til moderne enheter (spiseskjeer til ss, «fingertykke» til ca. 1 cm). Rekkefølgen og teknikken er som i 1949.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the fish marinate?
The fish rests in oil, lemon, salt and pepper for half an hour.
What is served with it?
The book specifies maître d'hôtel butter with grilled halibut.
Can the fish be fried instead of grilled?
Yes, it can be grilled over embers or fried in a pan in lightly browned butter.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!