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Sea Trout, Poached (truite cuite)

Erken's recipe for poached sea trout from 1914: the fish is cleaned without scraping off the scales, doused with hot vinegar and left half an hour (or a couple of hours with more vinegar and salt for a bluish color), then gently poached in salted water and arranged with boiled potatoes, lemon slices and parsley. Salmon recipes can also be used for trout.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 107 (falt i det fri)

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About the dish

From the fish chapter in "Stor kokebok" (1914). Erken describes the classic way of poaching sea trout, using the French technique "truite au bleu", where vinegar over freshly cleaned fish with untouched scales gives the fish a bluish color.

How to make it

  1. 1

    Clean the fish

    Clean the sea trout, but do not scrape off the scales. Rinse it in cold water.

  2. 2

    Pour over vinegar

    Pour a little hot vinegar over the fish and let it stand covered for half an hour. If you want bluish fish, pour 1½ dl hot vinegar over it immediately after cleaning, sprinkle with salt and let it stand for a couple of hours.

  3. 3

    Poach the fish

    Place the fish in hot, salted water (about 1 tbsp salt per liter) and let it gently poach until cooked through.

  4. 4

    Arrange

    Place the fish on a fish platter and garnish with boiled potatoes, lemon slices and parsley.

  5. 5

    Note

    All salmon recipes can also be used for trout.

Changes from the original

The salt quantity has been reduced from the original's 1 deciliter to about 1 tablespoon per liter of water, which corresponds to modern salting of cooking water. The weight of the fish is estimated, "English potatoes" is explained as boiled peeled potatoes, and the method has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 107) → Modernisert~86% av teksten endretfjernetlagt til
1 1,5 kg laksørret varm (renset, skjellene skrapes ikke av). 1 dl eddik vand salt, (varm; 1½ dl om fisken skal bli blålig). 3 l vann (varmt). 3 ss salt (ca. 1 del. til hver ss per liter vand engelske poteter, citronskiver vann). 800 g poteter («engelske poteter», skrelte og persille kokte, til pynt. Fisken renses — pynt). 1 stk sitron (i skiver, til pynt). persille (til pynt). Rens laksørreten, men skjællene skrapes skrap ikke av — og skylles skjellene. Skyll den i koldt vand, overheldes kaldt vann.. Hell litt varm eddik over fisken og staar tildækket ½ la den stå tildekket i en halv time. Fisken sættes Ønsker du blålig fisk, heller du 1½ dl varm eddik over ilden straks etter rensingen, drysser med salt og lar den stå et par timer.. Legg fisken i varmt, saltet vand, vann (ca. 1 del. ss salt til hver liter vand, smaatrækker, per liter) og la den småtrekke til fisken den er færdig. Anrettes paa fiskefat, pyntes med engelske poteter, citronskiver og persille. Vil man ha gjennomkokt.. Legg fisken blaalig, overheldes den straks efter rengjøringen med 1½ del. varm eddik opp på fiskefat og drysses med salt. Staar pynt med dette et par timer, før den kokes. kokte poteter, sitronskiver og persille.. Alle opskrifter vedrørende oppskrifter på laks kan ogsaa benyttes også brukes til ørret.

Note til Modernisert

Saltmengden er redusert fra originalens 1 desiliter til ca. 1 spiseskje per liter vann, som svarer til moderne salting av kokevann. Vekt på fisk er anslått, «engelske poteter» er forklart som kokte skrelte poteter, og framgangsmåten er delt i trinn.

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Frequently asked questions

Why should I not scrape off the scales?
The scales are kept on the sea trout because, together with the hot vinegar, they give the fish its characteristic shiny, bluish surface. The fish is cleaned and rinsed in cold water, but the scales remain.
How do I make the fish "bluish"?
Right after cleaning, pour 1½ deciliters of hot vinegar over the fish and sprinkle it with salt. Let it stand like this for a couple of hours before cooking (in the simple version, a little hot vinegar and a half-hour resting time covered is enough).
How much salt in the cooking water, and how is the fish cooked?
1 deciliter of salt for each liter of water. The fish is placed in hot, salted water and should gently poach – not boil rapidly – until done.
Can the recipe be used for salmon?
Yes, Schønberg Erken writes in Stor kokebok (1914, p. 107) that all recipes for salmon can also be used for trout – and vice versa. Served on a fish platter garnished with English potatoes, lemon slices and parsley.

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