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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 97)~84% of the text changedremovedadded
2 kg klippfisk. vann (til utvanning kg. klippfisk vann. Fisken bør ikke være for grov og koking). 150 g smør (til smeltet smør, eller lag eggesaus). stuede pastinakkrøtter (tilbehør). Legg klippfisken i kaldt vann 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 bløt den ut i 2 å 3 døgn, skift vannet ofte.. Skjær fisken 2 ganger daglig. Fisken flåes, skjæres i passende stykker rett like før den skal kokes.. Legg fisken i en gryte med kaldt vann og sett kokes. Sett den over varmen. Straks varmen i koldt usaltet vann straks vannet koker, skummes det godt.. Legg skummes, og gryten settes med lokk på gryten og sett den enten inn i en varm stekeovn eller trekk den til side tilside på platen. La fisken trekke i cirka 15 minutter uten å koke.. Server fisken komfyrplaten. Står slik ½ time. Serveres straks med smeltet smør eller eggesaus, eggesaus. Stuede pastinakk røtter er godt til klippfisken eller kokte gule erter og gjerne stuede pastinakkrøtter ved siden. hårdkokte, overskårne egg.

Note on Modernised

Mengder er omregnet til moderne enheter (liter/dl), «1/4 time» er tolket som 15 minutters trekketid, og utvanning/koking er delt i tydelige trinn. Tilbehør er beholdt som i originalen.

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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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