How do I make the croquette mixture itself?

Melt 75 g butter, stir in 75 g wheat flour and thin with 3 1/2 dl boiling creamy milk. Bring to a good boil and cool. Then stir in a plateful of cooked, flaked pike, 1 egg, capers, salt and pepper.

Is it best to pan-fry or deep-fry the croquettes?

The recipe recommends deep-frying in a pot of lard as the best method, but they can also be fried light golden brown in butter. Put enough lard in the pot at once – more fat gives a higher, steadier temperature and less risk of them falling apart.

What can I use instead of egg and rusk crumbs for breading?

The croquettes can be dipped in lightly salted milk and then turned in flour.

What is it served with?

Tomato sauce, tartar butter, brown sauce or simply browned butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 112, and makes 4 servings.

Pike Croquettes (croquettes de brochet)

Name: Pike Croquettes (croquettes de brochet)
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 75 g butter; 75 g wheat flour; 3.5 dl milk with a little cream (boiling); 1 pcs egg; 0.5 tsp pepper; 1 tsp salt; 1 tbsp capers; 500 g cooked fish (flaked, about 1 plateful); 1 pcs egg white (for breading); 100 g rusk crumbs (ground, or breadcrumbs); 500 g lard (for deep-frying, or neutral oil)

A thick base sauce of 75 g butter, 75 g flour and 3.5 dl boiling milk is cooled and mixed with about 500 g flaked cooked fish, egg, salt, pepper and capers. Shaped into balls or logs, breaded in egg white and rusk crumbs (or milk and flour) and deep-fried in lard or fried in butter. Served with tomato sauce, tartar butter or browned butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 112 (falt i det fri)

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About the dish

Croquettes of cooked fish were a typical way to use up leftovers in the bourgeois kitchen; Erken advises deep-frying in lard, which was the usual frying fat.

How to make it

1
Make the thick base sauce
Melt the butter and stir in the flour. Thin with the boiling milk, bring to a good boil, and cool the mass.
2
Mix the forcemeat
Add the flaked fish, egg, salt, pepper and capers.
3
Shape the croquettes
Shape the mass into round balls or logs.
4
Bread
Turn the croquettes in egg white and rusk crumbs. They can also be dipped in lightly salted milk and then turned in flour.
5
Fry
Fry them light golden brown in butter, or best of all: deep-fry them in lard. Put enough fat in the pot at once – plenty of fat gives a steadier temperature when the cold croquettes are added.
6
Serve
Serve the croquettes with tomato sauce, tartar butter, brown sauce or simply browned butter.

Changes from the original

Lard can be replaced with neutral frying oil. "1 plateful of cooked, flaked fish" is estimated at about 500 g. Rusk crumbs may be replaced with breadcrumbs. "Fløtemelk" (cream milk) is interpreted as milk with a little cream.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 112) → 1949 (korrekturlest, s. 136)~36% av teksten endretfjernetlagt til

75 gr. smør 75 gr. hvetemel 3 1/2 del. kokende fløtemelk 1 egg pepper salt 1 ~~spiseske~~ spiseskje kapers 1 ~~tallerkenfuld~~ tallerkenfull kokt, opplukket fisk ~~eggehvite~~ eggekvite kavring ~~smult~~ smult. Smelt smør og rør i melet, ~~spæd~~ spe med den kokende melk, gi det et godt opkok og avkjøl det. ~~Tilsæt~~ Tilsett fisk, egg og krydderier. Dannes til runde boller eller pølser, vendes i egg og kavring og stekes lyse gulbrune i smør eller kokes i smultgryte. Det ~~sidste~~ siste er det ~~bedste.~~ beste. Serveres med tomatsaus, tartarsmør, brun saus eller kun brunet smør. Istedenfor egg og kavring kan ~~fiskekroketterne~~ fiskekrokettene dyppes i ~~let~~ lett saltet melk, derefter vendes i mel. Ha nok smult i gryten med en gang; jo mere fett, ~~des~~ dess høiere kan temperaturen stige, ~~des~~ dess mindre ~~utsat~~ utsatt er man for ~~synkning~~ synking av temperaturen, ~~naar~~ når de kolde ~~ting,~~ ting som skal stekes, ~~lægges~~ legges i. Man kan jo arbeide over så sterk varme at man får temperaturen op igjen omtrent øieblikkelig, og da har det mindre å si. Straks fettet er brukt, må det siles gjennem sileklædet.

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Frequently asked questions

How do I make the croquette mixture itself?: Melt 75 g butter, stir in 75 g wheat flour and thin with 3 1/2 dl boiling creamy milk. Bring to a good boil and cool. Then stir in a plateful of cooked, flaked pike, 1 egg, capers, salt and pepper.
Is it best to pan-fry or deep-fry the croquettes?: The recipe recommends deep-frying in a pot of lard as the best method, but they can also be fried light golden brown in butter. Put enough lard in the pot at once – more fat gives a higher, steadier temperature and less risk of them falling apart.
What can I use instead of egg and rusk crumbs for breading?: The croquettes can be dipped in lightly salted milk and then turned in flour.
What is it served with?: Tomato sauce, tartar butter, brown sauce or simply browned butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 112, and makes 4 servings.

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