Erken's 1914 recipe for whiting à la Margot: the fish is opened along the back, the backbone removed, the fish salted, peppered, dipped in milk, breaded in flour and rusk crumbs and fried in butter. The opening along the back is filled with maître d'hôtel butter (150 g), more half-melted maître d'hôtel butter is drizzled over, and the platter garnished with lemon slices.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 95 (falt i det fri)
The recipe appears in the fish chapter of 'Stor kokebok' (1914) among the finer fish dishes with French names. Whiting (Fr. merlan) was a cheap and readily available fish, here elevated with maître d'hôtel butter - butter mixed with parsley and lemon.
Clean and bone the fish
Clean the fish. Open it along the back and remove the backbone, so that a pocket forms along the back.
Season and bread
Salt and pepper the fish. Dip it in milk and then turn it in a mixture of wheat flour and crushed rusk crumbs.
Fry
Fry the fish golden and cooked through in butter over medium heat, about 4-6 minutes on each side depending on size.
Fill and plate
Place the fish on a warm fish platter. Fill the opening along the back with maître d'hôtel butter, and drizzle half-melted maître d'hôtel butter over the fish.
Garnish
Garnish the platter with lemon slices and serve at once.
Amounts are estimated and given in modern measures (grams, dl, tsp). 'Kavring' is given as crushed rusks/breadcrumbs. 'Maitre d'hotel butter' is retained and the amount kept (150 g). Otherwise the method is unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
