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Baked halibut in the dish

Baked halibut in the dish from Erken's Stor kokebok (1914): finger-thick halibut slices without skin or bone are floured and browned in butter, layered in an ovenproof dish with pickled gherkins (asier) between the layers, covered with a brown butter sauce of 50 g butter, 30 g flour, 2.5 dl fish or meat stock, salt, and cayenne, baked about 45 minutes, and finished with 1 dl sherry. Served in the dish; lemon slices can replace the gherkins.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 92 (falt i det fri)

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About the dish

The recipe appears in the fish chapter of Henriette Schønberg Erken's Stor kokebok (1914) among a series of halibut dishes. It is a simple "casserole" in which browned halibut slices are baked with pickled gherkins and a brown butter sauce, finished with sherry — a typical middle-class festive meal of the time.

How to make it

  1. 1

    Cut up the fish

    Cut the halibut into finger-thick slices and remove the bones and all skin.

  2. 2

    Brown the fish slices

    Turn the slices in wheat flour and brown them quickly in 100 g butter.

  3. 3

    Layer in the dish

    Layer the fish slices in an ovenproof dish with slices of pickled gherkins (asier) between them.

  4. 4

    Make the sauce

    Brown 50 g butter with 30 g wheat flour, thin with 2.5 dl fish or meat stock to a smooth sauce, and season with salt and a pinch of cayenne.

  5. 5

    Bake

    Pour the sauce over the fish and place the dish in the oven at about 180 °C (355 °F) for about 45 minutes, until the fish is cooked through.

  6. 6

    Finish and serve

    Pour the sherry over the finished dish and serve it in the dish.

Changes from the original

Deciliters and grams are kept in modern form (2½ del. = 2.5 dl), "hvetemel" is written as wheat flour, and "knivsod cayenne" (knife-point of cayenne) is given as 1 pinch. The method has been divided into numbered steps, and an oven temperature (about 180 °C (355 °F)) has been added since the original only writes "in the oven."

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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. 92) → 1949 (proofread, p. 112)~44% of the text changedremovedadded
2 1 kg. helleflyndre mel asier (sursyltede) 2½ del. fiske- eller kjøtkraft kjøttkraft 150 gr. smør 30 gr. hvetemel en knivsod cayenne knivsodd kajenne 1 del. sherry salt. hvitvin salt Fisken befries for ben og skinn, skjæres i fingertykke skiver, ben og alt skind avtages. Fiskeskiverne skiver. Fiskeskivene saltes, meles og brunes i 100 gr. smør; nedlægges nedlegges derefter i en form med asiaskiver asieskiver imellem. 50 gr. smør brunes med 30 gr. hvetemel, spædes spedes med kraften, tilsættes tilsettes krydderier; sausen heldes helles over fisken. Formen sættes ind settes inn i ovnen ca. ¾ time. Naar Når fisken er kokt, heldes sherryen helles vinen over. Serveres i formen. Istedenfor asiaskiver asieskiver kan man ta citronskiver. sitronskiver.

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Frequently asked questions

How long should the dish stay in the oven?
About ¾ hour (45 minutes). With preparation, the total time is around 80 minutes.
How is the halibut cut?
In finger-thick slices, without bones and skin. The slices are floured and browned in 100 g butter before they are placed in the dish.
Can I swap out the gherkins?
Yes, the recipe says that instead of gherkin slices (pickled cucumbers) you can use lemon slices between the fish slices.
When is the sherry added?
Only when the fish is done cooking in the oven — then 1 dl sherry is poured over. The dish is served in the dish.

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