Haddock is skinned, boned and cut into pieces, laid in a dish with butter, sprinkled with cheese, breadcrumbs and flour, covered with soured cream and lemon drops and baked light brown. From Erken's Big Cookbook (1949), p. 116.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 116 (falt i det fri)
A gratinated fish dish where layers of cheese, breadcrumbs and flour make a crisp surface. The text gives no oven temperature or baking time.
Prepare the fish
Remove skin and bones and cut the fish into suitable pieces. Lay them in a dish with small dots of butter.
Add the layers
Sprinkle with grated cheese, then fine breadcrumbs, then a couple of spoonfuls of flour.
Pour over
Pour over the soured cream and lemon drops, and sprinkle fine sifted breadcrumbs on top.
Bake
Bake until the fish is light brown.
'Sur fløte' is given as an amount in dl as in the original ('1½ del.'). No temperature or time has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Ost
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