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Salmon, marinated

Marinated whole-roasted salmon (Erken 1914): 1.5 kg salmon is salted, marinated in oil, lemon juice, and parsley, roasted about 45 min in a hot oven in browned butter with frequent basting. Served whole with a parsley sauce thickened with cold butter, garnished with lemon, parsley, and tomato.

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

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About the dish

A festive whole-roasted salmon from the fish chapter of 'Stor kokebok' (1914), marinated in oil, lemon, and parsley and roasted in the oven with frequent basting. Served with a simple parsley sauce thickened with cold butter.

How to make it

  1. 1

    Salt the fish

    Gut the salmon without slitting the belly, rub it with salt on the outside and in the belly, and let it rest for 1 hour. Wipe off the salt.

  2. 2

    Marinate

    Mix the oil, lemon juice, and finely chopped parsley, and pour the mixture over the fish. Let it rest for 1 hour.

  3. 3

    Brown and roast

    Lightly brown the butter in a pan, add the fish, and pour the oil and parsley from the marinade over it. Place the pan in a hot oven (about 200 °C (390 °F)) and roast about 45 minutes. Baste the fish often with the pan juices.

  4. 4

    Make the sauce

    Bring the fish stock and parsley to a boil, take the pot off the heat, and stir in the cold butter in pieces.

  5. 5

    Plate

    Place the salmon whole on the platter. Garnish with thin lemon slices with a parsley leaf stuck through them, whole parsley, and tomato slices. Serve the sauce alongside.

Changes from the original

The amount of fish stock for the sauce is set at 2 dl (the original's figure is unclear in print). Modern units (g, dl, tbsp) and Norwegian in the steps; an oven temperature of about 200 °C (390 °F) has been added as a guide for 'hot oven.'

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 105) → 1949 (korrekturlest, s. 130)~45% av teksten endretfjernetlagt til
1 1/2 1½ kg. laks salt 6 spiseskeer spiseskjeer matolje 150 gr. smør 1 citron sitron 1 spiseske finhakket persille. Til saus: 100 gr. smør 2 del. fiskekraft 2 spiseskeer spiseskje finhakket persille. Laksen — enten midtstykket av en stor eller en liten laks — rundrenskes, rundrenses, gnides med salt utenpaa utenpå og i buken, ligger 1 time. Saltet avtørres. Olje, citronsaft sitronsaft og den finhakkede persille blandes og heldes helles over fisken; ligger 1 time. Smørret Smøret brunes let, lett, og fisken stekes heri, panden sættes ind pannen settes inn i stekeovnen; oljen og persillen heldes helles over fisken i panden. pannen. Dryppes ofte og stekes i varm ovn ca. 3/4 ¾ time. Til saus: 100 gr. smør ½ del. fiskekraft 2 spiseskjeer finhakket persille. Persillen og fiskekraften gives gis et opkok, tages av ilden tas fra varmen og irøres det kolde smør. Ved anretningen lægges legges laksen hel paa på fatet, som pyntes med finskaarne citronskiver, finskårne sitrronskiver, hvorigjennem er stukket et lite persilleblad, — med hel persille og tomatskiver.

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Frequently asked questions

How long should the salmon be marinated?
The fish is first rubbed with salt on the outside and in the belly and rests for 1 hour. The salt is wiped off, and the marinade of cooking oil, lemon juice, and finely chopped parsley is poured over – then it rests for 1 more hour. Altogether about 2 hours before roasting.
How is the fish roasted?
150 g of butter is lightly browned in a pan, the salmon is added, and the pan is placed in the oven. The oil and parsley from the marinade are poured over. Baste often and roast in a hot oven for about 3/4 hour.
How is the sauce made?
2 dl of fish stock and 2 tablespoons of finely chopped parsley are brought to a boil, taken off the heat, and 100 g of cold butter is stirred in. The butter must not boil, or the sauce will separate.
Which cut of salmon works?
The recipe uses 1.5 kg of salmon – either the middle cut of a large salmon or a whole small salmon, gutted. It is arranged whole on the platter.

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