Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salt cod ring

Klippfiskrand (salt cod ring) is a light fish ring: a roux of margarine, flour and milk is mixed with egg yolks, boiled flaked salt cod and stiffly whisked whites, filled into a ring mould and steamed in a water bath or baked. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 97.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 97 (falt i det fri)

Be the first to rate

About the dish

The ring can be eaten with creamed butter alone, or the centre can be filled with a thick sauce of prawns and asparagus, or of parsnips and carrots.

How to make it

  1. 1

    Make the mixture

    Melt the margarine and stir in the flour. Add the milk and bring to the boil. Cool slightly and stir in the egg yolks, the boiled, flaked and finely chopped fish, pepper and sugar. Finally fold in the stiffly whisked egg whites.

  2. 2

    Prepare the mould

    Grease a ring mould thickly with margarine and dust it with crushed, sifted crumbs. Fill the mould a good half full with the mixture.

  3. 3

    Steam or bake

    Steam the ring in a water bath for ½ to ¾ hour with a lid on. The water must not boil hard. The ring can also be baked in a hot oven (about 200 °C (390 °F)) for about ¾ hour.

  4. 4

    Turn out and serve

    Loosen the ring carefully around the edge before turning it out. Serve with creamed butter alone, or fill the ring with a fairly thick sauce of prawns and asparagus, or of parsnips and carrots.

Changes from the original

A quarter litre of milk is converted to 2.5 dl, and a hot oven is read as about 200 °C (390 °F). Soaking the salt cod is not described here, but the fish is given as boiled and flaked.

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.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 97)~77% of the text changedremovedadded
50 g margarin (pluss gr. margarin til å smøre formen). 60 g hvetemel. 2,5 dl melk. „ hvetemel ¼ l. melk 4 stk egg (plommer og stivpiskede hviter hver for seg). 200 g gr. klippfisk (utvannet, kokt, plukket og finhakket). pepper. 0,5 ts pepper ½ teskje sukker. kavring (støtt og siktet, til å strø i formen). Smelt margarinen og rør inn melet. Spe Margarinen smeltes, irøres melet, spes med melken og la det koke opp. Avkjøl melken, gis et opkok, avkjøles litt og rør inn tilsettes eggeplommene, den kokte, plukkede og opplukkede, finhakkede fisken, pepper fisk, krydderier og sukker. Vend til slutt inn tilsist de stivpiskede eggehvitene.. Smør en eggehviter. En randform smøres tykt med margarin og strø den margarin, strøes med støtt, siktet kavring. Fyll røren i formen til den er kavring, og deigen fylles godt halvfull.. Kok randen halvt i vannbad formen. Koker i ½–¾ time med lokk over. Vannet vannbad ½—¾ time, vannet skal ikke koke sterkt. sterkt, og et lokk skal ligge over. Randen kan også stekes steke i varm ovn (ca. 200 °C) i ca. ¾ time.. Løsne randen forsiktig langs kanten før du vender time. Når formen skal vendes, løsnes den ut. Server forsiktig om kanten. Randen kan spises med rørt smør alene, eller fyll man kan legge inne i randen med en ganske forholdsvis tykk saus av reker og asparges, asparges eller med pastinakk pastinakkrøtter og gulrot. gulerøtter.

Note on Modernised

Kvart liter melk er regnet om til 2,5 dl, og «varm ovn» er tolket som ca. 200 °C. Utvanning av klippfisken er ikke beskrevet her, men fisken er oppgitt som kokt og plukket.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the ring cook?
In a water bath with a lid for half to three quarters of an hour, or about three quarters of an hour in a hot oven.
What is it served with?
Creamed butter alone, or a thick sauce of prawns and asparagus, or of parsnips and carrots.
Why is the mould dusted with crumbs?
The mould is greased thickly and dusted with crushed, sifted crumbs so the ring releases when turned out.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!