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Salmon cutlets I (côtelettes de saumon)

Salmon cutlets I from Erken's Stor kokebok 1914: finger-thick pieces of salmon shaped like cutlets, covered with fish forcemeat mixed with crayfish butter, garnished with truffle/mushroom, baked covered in the oven with bouillon and served with hollandaise or shrimp sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 106 (falt i det fri)

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About the dish

From the fish chapter of 'Stor kokebok' (1914). Salmon cutlets were a finer, French-inspired presentation in the bourgeois party kitchen, where pieces of salmon were shaped like cutlets, coated with fish forcemeat, and garnished with truffle or mushroom.

How to make it

  1. 1

    Cut up the salmon

    Clean the salmon and remove the skin and bones. Cut the fish into finger-thick slices.

  2. 2

    Shape the cutlets

    Pound the slices out very lightly and shape them like small cutlets. Sprinkle with salt and pepper.

  3. 3

    Apply the forcemeat

    Stir the crayfish butter into the fish forcemeat and spread a 1/2 cm thick layer of forcemeat on the cutlets. Lightly brush the forcemeat with egg white and place small, thin cut-out shapes of truffle or mushroom along the edge.

  4. 4

    Bake in the oven

    Place the cutlets in a flat pan or ovenproof dish well greased with cold butter. Pour on boiling bouillon, but not so much that it covers the cutlets. Cover with a tight-fitting lid (not paper) and place the dish in a hot oven, about 200 °C (390 °F), for 30 minutes.

  5. 5

    Plating

    Arrange the cutlets in a ring on a platter, garnish with fried parsley, and serve with hollandaise or shrimp sauce.

Changes from the original

Quantities have been interpreted and standardized to modern measures (dl, g). Crayfish butter can be replaced with butter mixed with a little tomato purée/shellfish stock. The cookbook's unspecified 'salmon' is set at 800 g of salmon fillet. Temperature and cooking time are given in degrees and minutes.

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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. 106) → 1949 (korrekturlest, s. 131)~52% av teksten endretfjernetlagt til
Laksekoteletter. (Cotelettes de saumon.) iy 2 kg. laks 1/4 y 2 kg. fiskefarce 1 spiseske krebsesmør fiskefarse i spiseskje krepsesmør buljong salt pepper trøfler. Laksen renses, flekkes fra skind skinn og ben og skjæres i fingertykke skiver; fiskeskiverne fiskeskivene utbankes ganske let lett og dannes i koteletform. kotelettform. Salt og pepper strøes paa. Koteletterne belægges 1/2 på. Kotelettene belegges y 2 cm. tykt med fiskefarcen, fiskefarsen, hvori krebsesmørret krepse smøret er omrørt; farcen farsen pensles let lett over med eggehvite, eggekv ite, og om kanten av koteletterne lægges smaa, tynde, kotelettene legges små, tynne, utstukne figurer av trøffel eller champignons. Koteletterne lægges Kotelettene legges i en flat pande, panne, godt smurt med koldt smør, paaheldes påhelles den kokende buljong, som ikke maa staa må stå over koteletterne; panden dækkes kotelettene; pannen dekkes med lok lokk — ikke med papir — sættes settes i varm ovn 1/2 y 2 time. Koteletterne Kotelettene arrangeres i rund kreds paa rundkrets på fatet, pyntes med stekt persille og serveres med hollandsk saus eller rækesaus. rekesaus.

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Frequently asked questions

How are the salmon cutlets shaped?
The salmon is cleaned, filleted free of skin and bones, and cut into finger-thick slices. The slices are pounded out fairly lightly and shaped into cutlets, then sprinkled with salt and pepper.
What is the forcemeat on top made of?
1/4 kg of fish forcemeat mixed with 1 tablespoon of crayfish butter. It is spread 1/2 cm thick on the cutlets, lightly brushed with egg white, and around the edge small, thin cut-out shapes of truffle or mushroom are placed.
How are they cooked, and for how long?
They are placed in a flat pan well greased with cold butter, boiling bouillon is poured on – it must not rise above the cutlets. The pan is covered with a lid (not paper) and placed in a hot oven for 1/2 hour. The dish is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 106.

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