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Poached Klippfisk (Salt Cod)

Erken's basic recipe for poached klippfisk (Norwegian salt-dried cod): 12 hours of soaking with frequent water changes, brought to a boil in cold water, skimmed, then poached for 15 minutes covered in the oven or off the heat. Served with melted butter or egg sauce and creamed parsnips.

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

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About the dish

Klippfisk (salt-dried cod) was an everyday and important staple in Norwegian households, and here Erken gives the simplest preparation: slow poaching rather than hard boiling, so the fish stays moist.

How to make it

  1. 1

    Soak the fish

    Put the salt cod in cold water for 12 hours, changing the water often.

  2. 2

    Cut the fish

    Cut the fish into suitable pieces just before it is to be cooked.

  3. 3

    Bring to a boil

    Put the fish in a pot with cold water and set it over the heat. As soon as the water boils, skim it well.

  4. 4

    Let it poach

    Cover the pot and set it in a hot oven, or draw it to the side of the burner. Let the fish poach for about 15 minutes without boiling.

  5. 5

    Serve

    Serve the fish at once with melted butter or egg sauce, and preferably creamed parsnips alongside.

Changes from the original

Amounts have been converted to modern units (liters/dl), "1/4 hour" is interpreted as a 15-minute poaching time, and soaking/cooking are divided into clear steps. The side dish is kept as in the original.

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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. 97)~70% av teksten endretfjernetlagt til
2 kg. klipfisk vand. Bløt fisken ut klippfisk vann. Fisken bør ikke være for grov og stor, og den skal være gjennemskinnelig når den holdes op mot lyset. Ha klippfisk og tørrfisk på et koldt, mørkt, tørt og luftig sted. Skjær fisk i 12 timer store stykker og byt vandet ofte. bløt den ut i 2 å 3 døgn, skift vannet 2 ganger daglig. Fisken flåes, skjæres i passende stykker, stykker like før den skal kokes. Sæt Sett den over ilden varmen i koldt vand, men usaltet vann straks vandet vannet koker, skummes, og gryten sættes settes med lok paa lokk på enten ind inn i en varm stekeovn eller tilside paa på komfyrplaten. Staar saaledes 1/4 Står slik ½ time. Serveres straks med smeltet smør eller eggesaus. Stuede pastinakrøtter pastinakk røtter er godt til klipfisken. klippfisken eller kokte gule erter og hårdkokte, overskårne egg.

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Frequently asked questions

How long must the salt cod be soaked?
The fish is soaked in water for 12 hours, and the water is changed often. That is why the total time comes to about 13 hours, while the cooking itself takes only a quarter of an hour.
How is the fish cooked?
Cut the fish into suitable pieces just before cooking and set it over the heat in cold water. As soon as the water boils, skim it, and set the covered pot in a hot oven or draw it to the side of the burner for 15 minutes – so it should not boil hard.
What is it served with?
Melted butter or egg sauce, and preferably creamed parsnips. The fish is served at once.
How much fish is figured for 6 people?
The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 81) uses 2 kg salt cod and water.

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