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Halibut, boiled (flétan cuit)

Erken's boiled halibut (1914): pieces of halibut are pre-salted for half an hour, placed in boiling salted water (optionally half milk) and simmered slowly until tender. Served on a platter with a napkin, parsley and lemon, with melted butter, hollandaise, caper sauce or white wine sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 91 (falt i det fri)

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About the dish

A simple basic recipe for boiled halibut in the fish chapter. Erken emphasizes that the fins of halibut, as on turbot, are considered a delicacy and should not be cut away, and that the fish loses both in appearance and flavor if boiled in too much water or too vigorously.

How to make it

  1. 1

    Prepare the fish

    Preferably buy a piece from above the tail. Cut the fish free from skin and bones and divide it into neat pieces. Do not cut off the fins; they are considered a delicacy.

  2. 2

    Pre-salting

    Sprinkle the fish pieces lightly with salt and let them stand for half an hour.

  3. 3

    Cooking liquid

    Bring water to a boil with 1 tbsp salt per liter. If the fish is not completely white, half of the water can be replaced with milk.

  4. 4

    Cook the fish

    Add the fish once the water boils. Skim off foam when it returns to a boil, and let the fish simmer slowly until tender. It must not boil hard or in too much water.

  5. 5

    Plating

    Lift the fish onto a platter lined with a napkin and garnish with parsley and lemon. Serve melted butter, hollandaise, caper sauce or white wine sauce alongside.

Changes from the original

The amount of salt in the cooking water has been reduced to a modern level (the original's «1 dl. salt to 1 l. water» is a very strong brine); measurements have been modernized, cooking time is estimated, and the method has been divided into steps. Milk may be used for half of the cooking liquid as in the original.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 111) → Modernised~81% of the text changedremovedadded
x kg. hellefisk 1,5 kg kveite (hellefyndre) (helst et stykke ovenfor halen). 1 ss salt vann. (per liter kokevann). 1 ts salt (til å strø over fisken). 2 l vann (eventuelt halvt vann og halvt melk). 1 stk sitron (til pynt). 1 bunt persille (til pynt). Kjøp helst et stykke ovenfor halen. Fisken flåes Skjær fisken fri fra skinn og ben og skjæres del den i pene stykker. Strøes Finnene skal ikke skjæres av, de regnes som en delikatesse.. Strø fiskestykkene lett med salt og står ½ time. Da finnene av denne fisk likesom av piggvar ansees for en delikatesse, skal man ikke skjære la dem av. Hvis stå en halv time.. Kok opp vann med 1 ss salt per liter. Er fisken ikke er ganske helt hvit, vil den vinne i utseende ved å kokes kan halvparten av vannet erstattes med melk.. Legg fisken i halvt vann og halvt melk. Fisken settes over når fiskevannet koker; skummes vannet koker. Skum av når det koker op opp igjen, og kokes videre la fisken trekke langsomt til den er mør. Til Den må ikke koke sterkt eller i 1. vann tas ½ del. salt. Fisken anrettes for mye vann.. Løft fisken opp på varmt et fat med serviett og pyntes pynt med persille og sitron. Som saus serveres Server smeltet smør, hollandsk saus, hollandaise, kaperssaus eller hvitvinsaus. hvitvinsaus til.

Note on Modernised

Saltmengden i kokevannet er redusert til moderne nivå (originalens «1 dl. salt til 1 l. vand» er en meget kraftig lake); mål er modernisert, koketid er anslått, og fremgangsmåten er delt i trinn. Melk kan brukes til halvparten av kokevæsken som i originalen.

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Frequently asked questions

Which cut of halibut should I buy?
Preferably a piece from above the tail. The fish is skinned, boned and cut into neat pieces.
Should the fins be cut off?
No. The fins of halibut – as on turbot – are considered a delicacy and should be left on.
How do I cook the fish?
Salt the pieces lightly and let them stand for 1/2 hour. Place the fish in boiling fish water (1 deciliter salt per liter of water), skim when it returns to a boil, and continue cooking slowly until tender. If the fish is not completely white, cook it in half water and half milk for a better appearance.
What is served with it?
Arranged on a platter with a napkin, garnished with parsley and lemon. Sauce: melted butter, hollandaise sauce, caper sauce or white wine sauce.

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