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.

Klippfisk à la russe

Name: Klippfisk à la russe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs onion (finely chopped); 4 pcs tomatoes (cut crosswise into 2–3 pieces); 0.5 kg klippfisk (salt cod) (soaked and boiled, flaked); 0.5 pcs lemon (the juice); 3 pcs bell pepper ('Spanish pepper', cut up); 80 g butter (50 g for the onion, 30 g lightly browned for the topping); 1 tbsp parsley (finely chopped, for the tomatoes)

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)

Be the first to rate

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

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.

From1914 1949 Modernised

To1914 1949 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!