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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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 105)~79% of the text changedremovedadded
1,5 kg 1 1/2 kg. laks (i fingertykke skiver). 2 ss nøytral matolje. 2 ss eddik. 1 dl fiskekraft (mengde ikke oppgitt i originalen). spiseskeer matolje 2 stk spiseskeer eddik egg (til panering). 2 dl kavring (knust, eller griljermel). salt. salt pepper. 100 g smør (til steking). persille (til stekt persille). maître d'hôtel-smør (til servering). Skjær laksen Laksen skjæres i godt fingertykke skiver og legg dem på skiver, lægges paa et fat. Dropp fat, dryppes med oljen over, og hell på eddik overheldes eddiken og fiskekraft. La fisken trekke fiskekraften. Fisken ligger og trækker med dette i 2 timer.. Vend skivene timer; vendes derefter i sammenpisket egg og knust kavring — eller i lett let saltet melk og mel. Krydre med salt og pepper.. Stek fiskeskivene mel, stekes i smør på panne til de er gjennomstekte og gyllne.. Legg laksen på et paa pande. Anrettes paa avlangt fat, pynt pyntes med stekt persille og server serveres med maître d'hôtel-smør. d'hôtel smør.

Note on Modernised

Mengder for egg, kavring og fiskekraft er ikke oppgitt i originalen og er anslått i ingredienslisten. Kavring beholdt (kan erstattes av griljermel). «Matolje» = nøytral olje. Moderne enheter og norsk i trinnene.

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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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