Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 92)~81% of the text changedremovedadded
2 kg kveite (helleflyndre) (i fingertykke skiver). hvetemel (til melding av fiskeskivene). sursyltede kg. helleflyndre mel asier (i skiver; kan erstattes med sitronskiver). 2,5 dl (sursyltede) 2½ del. fiske- eller kjøttkraft. kjøtkraft 150 g gr. smør (100 g til steking, 50 g til sausen). 30 g gr. hvetemel (til sausen). 1 knivsodd cayennepepper. en knivsod cayenne 1 dl sherry. salt (etter smak). Skjær kveiten del. sherry salt. Fisken skjæres i fingertykke skiver og fjern skiver, ben og alt skinn.. Vend skivene i hvetemel skind avtages. Fiskeskiverne meles og brun dem raskt brunes i 100 g smør.. Legg fiskeskivene lagvis gr. smør; nedlægges derefter i en ildfast form med skiver av sursyltede asier imellom.. Brun asiaskiver imellem. 50 g gr. smør brunes med 30 g gr. hvetemel, spe med 2,5 dl fiske- eller kjøttkraft til jevn saus, og smak til spædes med salt og en knivsodd cayenne.. Hell kraften, tilsættes krydderier; sausen heldes over fisken og sett formen fisken. Formen sættes ind i ovnen på ca. 180 °C i omtrent 45 minutter, til ¾ time. Naar fisken er gjennomkokt.. Hell kokt, heldes sherryen over den ferdige retten og server den over. Serveres i formen. Istedenfor asiaskiver kan man ta citronskiver.

Note on Modernised

Desiliter og gram er beholdt i moderne form (2½ del. = 2,5 dl), «hvetemel» skrevet som hvetemel, «knivsod cayenne» oppgitt som 1 knivsodd. Fremgangsmåten er delt i nummererte trinn, og ovnstemperatur (ca. 180 °C) er lagt til siden originalen bare skriver «i ovnen».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!