How do I prepare garfish?

Cut off the head and tail, clean the fish well, and then treat it like mackerel—for example, fried or oven-baked.

Can I use garfish for soup?

Yes. According to the recipe, garfish is good and makes a rich soup, so trimmings and leftovers can be boiled into stock.

How long does the dish take?

Figure on about 35 minutes total for 4 servings, including cleaning and frying.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 102.

Garfish

Name: Garfish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.2 kg garfish (whole); 2 tsp salt; 3 tbsp rye flour or wheat flour (for coating); 75 g butter (for frying)

A short recipe for garfish: the head and tail are cut off, the fish is cleaned and prepared like mackerel (floured and fried in butter), and the trimmings are boiled into a rich fish soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 102 (falt i det fri)

Be the first to rate

About the dish

Garfish (horngjel/hornfisk) was a seasonal fish that came in along the coast in spring and early summer. Erken treats it briefly and practically: it should be handled like mackerel. Its characteristic green bones frightened many people, but the fish is oily and flavorful, and its stock is strong.

How to make it

1
Clean the fish
Cut off the head and tail. Clean the fish well and rinse it.
2
Cut into pieces
Cut the fish into suitable pieces, as with mackerel.
3
Fry
Salt the pieces, dredge them in flour, and fry them golden in butter over medium heat, like mackerel.
4
Use the trimmings
Boil the head, tail, and bones into a stock; garfish makes a rich, flavorful soup.

Changes from the original

The original's brief reference to mackerel has been expanded into concrete steps for cleaning, cutting, and frying. No quantities are given in the original; an estimate for four people has been added.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 102) → Modernisert~89% av teksten endretfjernetlagt til

~~Av horngjæl avskjæres~~ 1,2 kg horngjel (hel). 2 ts salt. 3 ss rugmel eller hvetemel (til panering). 75 g smør (til steking). Skjær av hode og hale. ~~Fisken renses~~ Rens fisken godt og ~~benyttes~~ skyll den.. Del fisken i passe stykker, som ~~makrel. Horngjæl er god~~ ved makrell.. Salt stykkene, vend dem i mel og stek dem gyllne i smør på middels varme, som makrell.. Kok hode, hale og ben ut til kraft; horngjel gir en kraftig og god suppe.

Note til Modernisert

Originalens korte henvisning til makrell er utfoldet til konkrete trinn for rensing, oppdeling og steking. Ingen mengder er oppgitt i originalen; det er lagt inn et anslag for fire personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I prepare garfish?: Cut off the head and tail, clean the fish well, and then treat it like mackerel—for example, fried or oven-baked.
Can I use garfish for soup?: Yes. According to the recipe, garfish is good and makes a rich soup, so trimmings and leftovers can be boiled into stock.
How long does the dish take?: Figure on about 35 minutes total for 4 servings, including cleaning and frying.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 102.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!