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Salmon à la Doria (saumon à la Doria)

Salmon à la Doria (Erken 1914): the middle cut of salmon (1.5 kg) is steamed, covered, in the oven with butter and fish stock, served drenched in a reduced milk-and-cream sauce with crayfish butter and crayfish tails, garnished with mushrooms steamed in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 105 (falt i det fri)

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About the dish

A fine party dish from the fish chapter of 'Stor kokebok' (1914): the middle cut of the salmon is steamed in the oven under a lid and served with a rich crayfish sauce, mushrooms, and crayfish tails. The recipe begins on page 105 and continues on page 106.

How to make it

  1. 1

    Place the fish in the pan

    Butter a flat pan well and place the salmon piece in it. Sprinkle salt over the fish and moisten it with a little fish stock.

  2. 2

    Steam in the oven

    Put a lid on the pan and place it in an evenly hot oven (about 175 °C (345 °F)). Baste the fish now and then with butter until done, then pour off the stock.

  3. 3

    Start the sauce

    Melt the butter and flour together and let it simmer for 10 minutes without browning. Cool slightly and thin with the boiling milk.

  4. 4

    Steep and reduce

    Let the sauce steep over fairly low heat for 1/2 hour. Add the cream and reduce until only two-thirds remains.

  5. 5

    Finish the sauce

    Strain the sauce, and stir in 2 tablespoons of cream, the crayfish butter, and the cleaned crayfish tails. Season with salt and pepper.

  6. 6

    Plate

    Place the fish on the serving platter and pour the sauce over it. Arrange mushrooms steamed in 100 g butter and crayfish tails around the fish on the platter.

Changes from the original

'Del.' converted to deciliters, 'krebs' to 'kreps' (crayfish) and 'krebsesmør' to 'krepssmør' (crayfish butter). An oven temperature of about 175 °C (345 °F) added as a guide for 'evenly hot oven.' Canned mushrooms can be replaced with fresh mushrooms.

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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. 105) → 1949 (korrekturlest, s. 131)~48% av teksten endretfjernetlagt til
Laks å la Doria. (Saumon å la Doria.) Mellemstykket av en laks (ca. 1 1/2 i y 2 kg.) fiskekraft 1 i liten boks champignon 100 champignons ioo gr. smør 20 krebs. kreps. Saus: 30 gr. smør 35 gr. hvetemel 6 del. kokende melk salt pepper 2 1/2 l / 2 del. fløte 100 ioo gr. krebsesmør krepsesmør 30 krebsehaler. krepsehaler. Fisken lægges legges i en flat pande, panne, godt smurt med smør; drys dryss salt paa på fisken og dynk den med litt fiskekraft. Lok lægges paa panden, Lokk legges på pannen, som sættes settes i jevnt varm ovn; dryp drypp fisken av og til med smør. Naar Når fisken er færdig, heldes ferdig, helles kraften fra; fisken lægges paa legges på fiskefatet og overheldes overhelles med sausen. Omkring fisken paa på fatet lægges legges champignonen, dampet i 100 ioo gr. smør, samt krebsehaler. krepsehaler. Til sausen smeltes smør og mel sammen, smaakoker 10 småkoker io minutter uten at å brunes, avkjøles og spædes spes med den kokende melk, smaatrækker småtrekker ved ganske svak varme 1/2 y 2 time; fløten tilsættes, tilsettes, og sausen koker ind, inn til der kun er to tredjedele tredjedeler tilbake. Sausen siles, tilsættes tilsettes 2 spiseskeer spiseskjeer fløte og krebsesmørret, samt de rensede krebsehaler. Salt efter smak. krepsesmøret.

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Frequently asked questions

Which part of the salmon is used?
The middle cut of the salmon, about 1 1/2 kg, which serves 6.
How is the fish cooked?
Place it in a flat pan well buttered with butter, sprinkle with salt, and moisten with a little fish stock. Put on a lid and place in an evenly hot oven; baste the fish with butter now and then. Allow about 2 hours in total for the whole dish.
What does the sauce consist of?
A white base sauce of 30 g butter and 35 g wheat flour that simmers 10 minutes without browning, thinned with 6 dl boiling milk, seasoned with salt and pepper, and finished with 2 1/2 dl cream, 100 g crayfish butter, and 30 crayfish tails.
What is arranged around the fish on the platter?
Mushrooms (1 small can) steamed in 100 g butter, as well as crayfish tails. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 105.

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