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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 105) → Modernised~83% of the text changedremovedadded
1 1/2 kg. 1,5 kg laks (midtstykke av stor laks eller en liten hel laks). salt (til å gni inn fisken). 6 spiseskeer matolje ss nøytral matolje. 150 gr. g smør (til steking). 1 citron stk sitron (saften; skiver til pynt). 1 spiseske finhakket persille. Til saus: ss persille (finhakket). 100 gr. g smør (kaldt, til sausen). 2 del. dl fiskekraft (til sausen). 2 spiseskeer finhakket persille. Laksen — enten midtstykket av en stor eller en liten laks — rundrenskes, gnides ss persille (finhakket, til sausen). tomat (i skiver, til pynt). Rundrens laksen, gni den med salt utenpaa utenpå og i buken, ligger buken og la den ligge 1 time. Saltet avtørres. Olje, citronsaft Tørk av saltet.. Bland olje, sitronsaft og den finhakkede finhakket persille blandes og heldes hell blandingen over fisken; ligger fisken. La den ligge 1 time. Smørret brunes let, og fisken stekes heri, panden sættes ind time.. Brun smøret lett i stekeovnen; oljen og persillen heldes over en panne, legg fisken i panden. Dryppes ofte og stekes hell olje og persille fra marinaden over. Sett pannen inn i varm ovn (ca. 200 °C) og stek ca. 3/4 time. Persillen 45 minutter. Drypp fisken ofte med steksjyen.. Gi fiskekraft og fiskekraften gives persille et opkok, tages oppkok, ta kjelen av ilden varmen og irøres rør inn det kolde smør. Ved anretningen lægges kalde smøret i biter.. Legg laksen hel paa fatet, som pyntes på fatet. Pynt med finskaarne citronskiver, hvorigjennem er stukket et persilleblad, — tynne sitronskiver med et persilleblad stukket gjennom, hel persille og tomatskiver. Server sausen ved siden.

Note on Modernised

Sausens mengde fiskekraft er satt til 2 dl (originalens tall er utydelig i trykket). Moderne enheter (g, dl, ss) og norsk språk i trinnene; ovnstemperatur ca. 200 °C er lagt til som veiledning for «varm ovn».

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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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