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Sea Trout, Poached

Erken's recipe for poached sea trout: the fish is round-cleaned without being scaled, simmered about 15 minutes in water and vinegar (3:1) with 1 dl salt per liter, and served with parsley and parsley butter. It can be made bluish with hot vinegar and salt a couple of hours before cooking.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 108 (falt i det fri)

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About the dish

Sea trout is regarded in "Stor kokebok" as a fine festive fish, closely related to salmon. Erken states that all salmon recipes can also be used for trout, and that the fish should not be scaled because the scales are small and fine.

How to make it

  1. 1

    Clean the fish

    Clean the sea trout as soon as possible after it is caught. Round-clean it and rinse it well. The scales should not be scraped off.

  2. 2

    Optional blue-poaching

    If you want bluish fish, pour 1 1/2 dl hot vinegar over the fish immediately after cleaning and sprinkle it with salt. Let it stand like this for a couple of hours before cooking.

  3. 3

    Bring the liquid to a boil

    Bring water and vinegar to a boil in a ratio of 3 to 1, with 1 dl salt for each liter of liquid.

  4. 4

    Poach the fish

    Add the fish once the liquid is boiling. Let it gently poach for about 15 minutes, until done.

  5. 5

    Plating

    Lift the fish carefully onto a fish platter, garnish with parsley and serve with parsley butter.

Changes from the original

"del." has been interpreted as deciliter. The cooking liquid has been converted to a practical quantity (3 liters water, 1 liter vinegar, 4 dl salt corresponds to the ratio in the original – here given per liter of liquid). The method has been divided into numbered steps and the language in the steps modernized.

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. 108) → 1949 (korrekturlest, s. 132)~90% av teksten endretfjernetlagt til
3 dele vand 1 del eddik 1 del. salt til hver liter væske Laksørret har fint kjøt; den er bedækket med smaa fine skjæl. Den bør straks rengjøres, rundrenskes og tilberedes saa snart som mulig. Den skal Fisken renses — men skjellene skrapes ikke skrapes. Den kokes av — og skylles i 3 dele vand koldt vann, overhelles litt varm eddik og 1 del eddik, 1 står tildekket ½ time. Fisken settes over varmen i varmt, saltet vann, ½ del. salt til hver liter væske. Naar vandet koker, lægges vann, småtrekker til fisken i; smaatrækker i ca. 15 minutter. er ferdig. Anrettes paa på fiskefat, pyntes med persille og serveres med persillesmør. Vil man ha fisken blaalig, overheldes den straks efter rengjøringen med 1 1/2 del. varm eddik engelske poteter, sitronskiver og drysses med salt. Staar med dette et par timer, før den kokes. persille.

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Frequently asked questions

How long should the sea trout cook?
Place the fish in the boiling liquid and let it gently poach for about 15 minutes. The total time including preparation is around 40 minutes.
What cooking liquid is used?
3 parts water and 1 part vinegar, with 1 deciliter of salt per liter of liquid.
Should the fish be scaled before cooking?
No. Sea trout has small, fine scales and should not be scaled. It should be cleaned and round-cleaned immediately, and prepared as soon as possible.
How do you make the fish bluish?
Pour 1 1/2 deciliters of hot vinegar over the fish right after cleaning and sprinkle with salt. Let it stand like this for a couple of hours before cooking.

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