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Haddock in a Dish

Oven-baked haddock fillet layered with butter and salt, covered with a white sauce enriched with soured cream and lemon juice, baked about 45 min in a hot oven. From Schønberg Erken's Stor kokebok 1914, p. 96.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 96 (falt i det fri)

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About the dish

Here Erken presents a simple, middle-class oven dish from the fish chapter of "Stor kokebok" (1914). The dish is typical of the era: cheap, lean cod fish is lifted with a rich white sauce enriched with soured cream and lemon, which adds acidity without expensive ingredients.

How to make it

  1. 1

    Prepare the fish

    Clean the fish and remove the fillet free of skin and bones. Cut into suitable pieces.

  2. 2

    Place in the dish

    Layer the fish pieces on top of one another in a greased ovenproof dish, with small dabs of butter and a little salt between the layers.

  3. 3

    Make the white sauce

    Melt 75 g butter, stir in the flour, and thin with the milk a little at a time. Let the sauce cook out for a few minutes, stirring.

  4. 4

    Season

    Take the sauce off the heat and stir in the sour cream and lemon juice. The sauce must not boil after the sour cream is added. Season with salt.

  5. 5

    Bake

    Pour the sauce over the fish and bake in a good hot oven, about 200 °C (390 °F), for roughly 45 minutes until the fish is cooked through and the surface is lightly golden.

Changes from the original

Measures have been converted to modern units (3 dl milk, 2 dl soured cream). The ingredient list has been gathered and supplemented with butter for the dabs, which the original mentions only in the text. Baking temperature is given in degrees (200 °C (390 °F)), replacing "good hot oven."

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 96) → 1949 (korrekturlest, s. 116)~48% av teksten endretfjernetlagt til
2 kg. kolje salt 75 100 gr. smør 50 gr. hvetemel 3 dl. melk 2 dl. del. sur fløte ½ citron. sitron. Fisken flækkes flekkes fra skind skinn og ben, lægges paa hinanden paa legges på hinannen i ildfast fat med smørklatter og salt imellem. Overheldes Overhelles en hvit saus, laget av 75 gr. smør, 50 gr. hvetemel, 3 dl. ¾ l. melk, og tilsat tilsatt den sure fløte og citronsaften, sitronsaften, efterat sausen er tat tatt av ilden. varmen. Steker i godt varm ovn ca. ¾ time. Serveres i formen eller legges pent op. Til fisk paa på fat kan man bruke kolje, skrei, helleflyndre, hvitting m. m. Serveres med forskjellige grønnsaker, som purre, tomat, agurk o. s. v.

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Frequently asked questions

How long should the dish bake?
About 3/4 hour (45 minutes) in a good hot oven. Total time with preparation is roughly 70 minutes.
Can I use fish other than haddock?
Yes. The original notes that for "fish in a dish" you can also use cod, halibut, and whiting.
How is the sauce made?
A white sauce of 75 g butter, 50 g flour, and 3 dl milk. The soured cream (2 dl) and the juice of ½ lemon are stirred in after the sauce is taken off the heat, and everything is poured over the fish.
How should the fish be arranged?
The fish is filleted free of skin and bones, and the fillets are layered on top of one another in an ovenproof dish with dabs of butter and salt between the layers.

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