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Klippfisk à la russe

Klippfisk à la russe (salt cod, Russian style): layered in an ovenproof dish with golden-browned onion, butter-fried tomatoes with parsley, hot flaked boiled salt cod and butter-fried bell pepper. Lemon juice and 30 g browned butter over, 10 minutes in a hot oven, served very hot. Klippfisk is Norwegian salt-dried cod.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 81 (falt i det fri)

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About the dish

An 'exotic' salt cod dish in Erken's book, with tomatoes and bell pepper — a sign that Mediterranean and Russian-inspired dishes entered bourgeois Norwegian kitchens in the early 1900s.

How to make it

  1. 1

    Fry the onion

    Clean and finely chop the onion and fry it in 50 g butter until golden brown. Lay it in the bottom of an ovenproof dish.

  2. 2

    Fry the tomatoes

    Cut the tomatoes crosswise into 2–3 pieces, fry them in butter with finely chopped parsley and lay them over the onion.

  3. 3

    Add the fish

    Lay the boiled, flaked and hot salt cod over the tomatoes along with cut-up bell pepper that has been fried in butter.

  4. 4

    Lemon and butter

    Drizzle the lemon juice over and pour on 30 g lightly browned butter.

  5. 5

    Gratinate and serve

    Put the dish in a hot oven for 10 minutes and serve the dish very hot.

Changes from the original

'Spanish pepper' is interpreted as bell pepper, 'citronsaft' as lemon juice, and the amount of lemon is set at ½ (OCR unclear). The butter amounts are divided between frying and topping as in the original.

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

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 81) → 1949 (korrekturlest, s. 98)~42% av teksten endretfjernetlagt til
Klippfisk å la russe. (Morue å la russe.) 1 løk 4 tomater 1/2 ½ kg. klipfisk 1/2 citron klippfisk ¾ sitron 3 spanske pepper 80 gr. smør. Løken renses, hakkes fin fin, og kokes i 50 gr. smør, smør til den er gulbrun. Lægges paa bunden Legges på bunnen av et ildfast fat, og tomaterne, tomatene, som er delt i 2 à å 3 dele deler tversover og ristet i smør og finhakket persille, lægges legges over. Den kokte, opplukkede, varme fisk lægges herpaa legges herpå igjen med de opskaarne, den opskårne, i smør ristede spanske pepper; citronsaften sitron saften dryppes over samt 30 gr. let lett brunet smør. Formen sættes settes i varm ovn i 10 minutter. minuter. Serveres meget varm.

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Frequently asked questions

Must the salt cod be soaked before use?
Yes. The recipe uses boiled, flaked, hot fish — so the salt cod must be soaked in water (preferably a day with water changes) and boiled through before it is layered in the dish.
How is the dish built up in the dish?
At the bottom, golden-browned finely chopped onion fried in 50 g butter, then tomatoes cut into 2–3 pieces and sautéed in butter with finely chopped parsley, and on top the hot, flaked fish with cut-up bell pepper sautéed in butter. Finally the juice of 1/2 lemon and 30 g lightly browned butter are drizzled over.
How long should it stay in the oven?
The dish is put in a hot oven for 10 minutes, and the dish is served very hot. The total time is around 45 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 81. It serves 4 with 1/2 kg salt cod.

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