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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 21) → Modernised~82% of the text changedremovedadded
750 gr. g fisk (kokt, uten skinn og ben, hakket). 75 gr. smør g smør. 75 gr. hvetemel g hvetemel. 4 del. dl fløtemelk (melk med litt fløte i). 1 eggeblomme stk eggeplomme. salt (etter smak). pepper Smør (etter smak). kavring (støtt, til panering). egg (til panering). smult (til frityrsteking). Rør smør og mel røres sammen, spædes sammen og spe med den kokende melk, gives fløtemelken. Gi det et opkok, avkjøles oppkok til en tykk, glatt masse.. Avkjøl massen litt og irøres eggeblommen, rør inn eggeplommen, den hakkede fisk fisken, salt og krydderier. Formes til kroquetter, naar pepper.. La deigen er bli ganske kold, vendes kald og fast, gjerne i kjøleskap i et par timer.. Form kroketter og vend dem i kavring, deretter egg og til sist kavring og kokes igjen.. Stek krokettene gyllenbrune i smult. rikelig smult eller nøytral olje. La dem renne av paa papir og server varme.

Note on Modernised

Enheter modernisert (del. → dl). «Kokes i smult» er beholdt som smult, men nøytral frityrolje kan brukes. «Fløtemelk» er gjengitt som helmelk tilsatt fløte.

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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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