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Croquettes of Boiled Fish

Croquettes of cooked chopped fish bound in a thick butter-flour-milk sauce with egg yolk, cooled, shaped, breaded in rusk crumbs and egg and deep-fried in lard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 21 (falt i det fri)

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About the dish

A practical recipe for using up leftover cooked fish; typical of Erken's household thinking. It belongs among the hot small dishes.

How to make it

  1. 1

    Make a thick sauce

    Stir butter and flour together and thin with the boiling creamy milk. Bring to a boil to make a thick, smooth mass.

  2. 2

    Mix in the fish

    Cool the mass a little and stir in the egg yolk, the chopped fish, salt and pepper.

  3. 3

    Chill

    Let the dough become quite cold and firm, preferably in the refrigerator for a couple of hours.

  4. 4

    Shape and bread

    Shape croquettes and turn them in rusk crumbs, then egg, and finally rusk crumbs again.

  5. 5

    Fry

    Fry the croquettes golden brown in plenty of lard or neutral oil. Let them drain on paper and serve hot.

Changes from the original

Units modernized (del. → dl). "Cooked in lard" is kept as lard, but neutral frying oil can be used. "Fløtemelk" is rendered as whole milk with added 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 21) → 1949 (korrekturlest, s. 30)~39% av teksten endretfjernetlagt til
750 gr. fisk 75 gr. smør 75 gr. hvetemel 4 3 del. fløtemelk 1 eggeblomme eggeplomme salt pepper pepper. Smør og mel røres sammen, spædes spes med den kokende melk, gives gis et opkok, avkjøles avkjø les og irøres eggeblommen, eggeplommen, den hakkede fisk og krydderier. krydde rier. Formes til kroquetter, naar kroketter, når deigen er ganske kold, vendes i kavring, egg melk, og kavring kav ring igjen, og kokes i smult.

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Frequently asked questions

Why does the recipe take so long – nearly three hours?
The work itself is quick, but the dough (butter, flour, creamy milk, egg yolk and chopped fish) must become completely cold before it can be shaped. Without full chilling the croquettes will not hold their shape in the fryer.
How are the croquettes breaded and fried?
They are turned in rusk crumbs (dry breadcrumbs), then in beaten egg, and finally in rusk crumbs again, and are then cooked in lard.
Which fish can I use?
The recipe is a leftover dish and uses 750 g cooked fish, chopped. The flavor is adjusted with salt and pepper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 21, in the chapter on hot and cold small dishes. It makes 6 servings.

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