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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 131) → Modernised~83% of the text changedremovedadded
Laksekoteletter. (Cotelettes de saumon.) iy 2 kg. 800 g laks y 2 kg. (renset, uten skinn og bein). 250 g fiskefarse i (fin farse av hvit fisk). 1 spiseskje krepsesmør (kan erstattes av smør rørt med skalldyrkraft). 1 eggehvite (til pensling). 2 dl buljong salt pepper trøfler. Laksen renses, flekkes fra skinn (kokende, lys fiskebuljong). salt. pepper. trøffel eller sjampinjong (til pynt, i tynne utstukne figurer). 20 g smør (kaldt, til forming/smøring av pannen). stekt persille (til pynt). hollandaise eller rekesaus (til servering). Rens laksen og ben fjern skinn og skjæres bein. Skjær fisken i fingertykke skiver; fiskeskivene utbankes ganske skiver.. Bank skivene helt lett ut og dannes form dem som små koteletter. Strø over salt og pepper.. Rør krepsesmøret inn i kotelettform. Salt fiskefarsen og pepper strøes på. Kotelettene belegges y 2 cm. legg et 1/2 cm tykt med fiskefarsen, hvori krepse smøret er omrørt; lag farse på kotelettene. Pensle farsen pensles lett over med eggekv ite, eggehvite og om kanten av kotelettene legges legg små, tynne, tynne utstukne figurer av trøffel eller champignons. Kotelettene legges sjampinjong langs kanten.. Legg kotelettene i en flat panne, panne eller ildfast form godt smurt med koldt smør, påhelles den kaldt smør. Hell på kokende buljong, som men ikke må stå over kotelettene; pannen dekkes så mye at den dekker kotelettene. Dekk med tettsittende lokk — ikke med papir — settes (ikke papir) og sett formen i varm ovn y 2 time. Kotelettene arrangeres ovn, ca. 200 °C, i rundkrets 30 minutter.. Legg kotelettene i ring på fatet, pyntes fat, pynt med stekt persille og serveres server med hollandsk saus hollandaise eller rekesaus.

Note on Modernised

Mengder er tolket og standardisert til moderne mål (dl, g). Krepsesmør kan erstattes med smør rørt med litt tomatpuré/skalldyrkraft. Kokebokens ubestemte «laks» er satt til 800 g laksefilet. Trykk og steketid er angitt i grader og minutter.

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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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