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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 131)~80% of the text changedremovedadded
1,5 kg Laks å la Doria. (Saumon å la Doria.) Mellemstykket av en laks (midtstykket). 3 dl (ca. i y 2 kg.) fiskekraft (til dynking; mengde ikke oppgitt i originalen). 1 liten boks champignon (liten boks, eller ca. 200 g friske). 100 g champignons ioo gr. smør (til damping av champignon). 20 stk kreps. Saus: 30 g gr. smør (til sausen). 35 g gr. hvetemel (til sausen). 6 dl del. kokende melk (kokende). 2,5 dl fløte (pluss salt pepper 2 ss til slutt). 100 g krepssmør. l / 2 del. fløte ioo gr. krepsesmør 30 stk krepsehaler (rensede). salt (etter smak). pepper. Smør krepsehaler. Fisken legges i en flat panne panne, godt smurt med smør og legg laksestykket i. Dryss smør; dryss salt over på fisken og dynk den med litt fiskekraft.. Legg lokk fiskekraft. Lokk legges på pannen og sett den pannen, som settes i jevnt varm ovn (ca. 175 °C). Drypp ovn; drypp fisken av og til med smør til den smør. Når fisken er ferdig, og hell deretter helles kraften av.. Smelt fra; fisken legges på fiskefatet og overhelles med sausen. Omkring fisken på fatet legges champignonen, dampet i ioo gr. smør, samt krepsehaler. Til sausen smeltes smør og mel sammen og la det småkoke 10 sammen, småkoker io minutter uten å bli brunt. Avkjøl litt brunes, avkjøles og spe spes med den kokende melken.. La sausen trekke melk, småtrekker ved ganske svak varme i 1/2 time. Tilsett y 2 time; fløten tilsettes, og kok sausen koker inn til det bare der kun er to tredjedeler igjen.. Sil sausen, rør inn tilbake. Sausen siles, tilsettes 2 spiseskjeer fløte, krepssmøret og de rensede krepsehalene. Smak til med salt og pepper.. Legg fisken på fiskefatet og hell sausen over. Legg champignon dampet i 100 g smør fløte og krepsehaler rundt fisken på fatet. krepsesmøret.

Note on Modernised

«Del.» omregnet til desiliter, «krebs» til kreps og «krebsesmør» til krepssmør. Ovnstemperatur ca. 175 °C lagt til som veiledning for «jevnt varm ovn». Hermetisk champignon kan erstattes av friske sopp.

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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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