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Salmon, grilled (saumon grillé)

Grilled salmon from Erken's Stor kokebok 1914: finger-thick salmon slices are marinated 2 hours in oil, vinegar, and fish stock, breaded in egg and rusk crumbs, fried in butter, and served with fried parsley and maître d'hôtel butter.

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

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About the dish

One of several salmon dishes in the fish chapter of 'Stor kokebok' (1914). The salmon is marinated in oil and vinegar before it is breaded and fried — a simple 'grilled' preparation served with a compound butter.

How to make it

  1. 1

    Cut and marinate

    Cut the salmon into good finger-thick slices and place them on a dish. Drizzle the oil over them, and pour on the vinegar and fish stock. Let the fish steep for 2 hours.

  2. 2

    Bread

    Dredge the slices in beaten egg and crushed rusk — or in lightly salted milk and flour. Season with salt and pepper.

  3. 3

    Fry

    Fry the fish slices in butter in a pan until cooked through and golden.

  4. 4

    Plate

    Place the salmon on an oblong platter, garnish with fried parsley, and serve with maître d'hôtel butter.

Changes from the original

The amounts for egg, rusk, and fish stock are not given in the original and are estimated in the ingredient list. Rusk is kept (can be replaced with breadcrumbs). 'Matolje' = neutral oil. Modern units and Norwegian in the steps.

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

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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. 130)~39% av teksten endretfjernetlagt til
1 1/2 (Saumon grillé) 1½ kg. renset laks 2 spiseskeer spiseskjeer matolje 2 spiseskeer — eddik ½ del. fiskekraft egg kavring kavrings salt pepper. pepper Laksen skjæres i godt fingertykke skiver, lægges paa legges på et fat, dryppes med oljen og overheldes overhelles eddiken og fiskekraften. Fisken ligger og trækker trekker med dette i 2 timer; vendes derefter i egg og kavring kavrings eller i let lett saltet melk og mel, stekes i smør paa pande. på panne. Anrettes paa på avlangt fat, pyntes med stekt persille og serveres med maître maitre d'hôtel smør.

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Frequently asked questions

How thick should the salmon slices be, and why must they steep for two hours?
The salmon is cut into good finger-thick slices. They are placed on a dish, drizzled with cooking oil, and poured over with vinegar and fish stock, and steep in this marinade for 2 hours to take on flavor before frying.
What is the salmon breaded in?
The slices are dredged in egg and rusk crumbs, or alternatively in lightly salted milk and flour. Then they are fried in butter in a pan.
How is the dish arranged and served?
The salmon is arranged on an oblong platter, garnished with fried parsley, and served with maître d'hôtel butter.
How much salmon is needed, and where does the recipe come from?
The recipe uses 1 1/2 kg of salmon for 6 servings, and is taken from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 105.

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