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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 108) → Modernised~88% of the text changedremovedadded
1,5 kg laksørret (hel, rundrenset). 3 dele vand l vann (3 deler). 1 del l eddik 1 del. (1 del). 4 dl salt til hver (1 dl per liter væske Laksørret har fint kjøt; den er bedækket med smaa fine skjæl. Den bør straks rengjøres, rundrenskes og tilberedes saa væske). 1 bunt persille (til pynt). 100 g persillesmør (til servering). 1,5 dl eddik (varm, om fisken skal bli blålig). Rens laksørreten så snart som mulig. Den mulig etter fangst. Rundrens den og skyll den godt. Skjellene skal ikke skrapes. Den kokes skrapes av.. Ønsker du blålig fisk, heller du 1 1/2 dl varm eddik over fisken straks etter rensingen og drysser den med salt. La den stå slik et par timer før koking.. Kok opp vann og eddik i forholdet 3 dele vand og 1 del eddik, til 1, med 1 del. dl salt til hver liter væske. Naar vandet koker, lægges væske.. Legg fisken i; smaatrækker i når væsken koker. La den småtrekke i ca. 15 minutter. Anrettes paa minutter, til den er ferdig.. Løft fisken forsiktig opp på fiskefat, pyntes pynt med persille og serveres server med persillesmør. Vil man ha fisken blaalig, overheldes den straks efter rengjøringen med 1 1/2 del. varm eddik og drysses med salt. Staar med dette et par timer, før den kokes.

Note on Modernised

«del.» er tolket som desiliter. Kokevæsken er omregnet til en praktisk mengde (3 liter vann, 1 liter eddik, 4 dl salt tilsvarer forholdet i originalen – her oppgitt per liter væske). Fremgangsmåten er delt i nummererte trinn og språket i trinnene er modernisert.

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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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