Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Saturday herring

Whole herring are boiled in strongly salted water with onion, peppercorns and vinegar and served with boiled carrots and turnips, parsley and parsley butter. From Erken's Stor kokebok (1949), p. 140.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 140 (falt i det fri)

Be the first to rate

About the dish

The name points to a simple weekday or end-of-week dish. Erken stresses that the water must drain well from the herring before it is arranged.

How to make it

  1. 1

    Clean the herring

    Scrape off the scales, cut off the head at the eyes and wash the herring well.

  2. 2

    Boil

    Bring the water and salt to the boil in an enamelled pot and add the onion, peppercorns and vinegar. Boil the whole herring in the boiling salted water.

  3. 3

    Arrange

    When the fish is cooked, let the water drain off well. Lay the herring on a dish with boiled, finely sliced carrots and turnips. Sprinkle thickly with parsley.

  4. 4

    Serve

    Serve with parsley butter.

Changes from the original

Measures converted (del. = dl). "i løk" has been read as 1 onion. The salt quantity (3 dl) is kept as in the original.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 140) → Modernised~76% of the text changedremovedadded
Sild 2½ 1. vann sild (hele). 2,5 l vann. 3 del. salt i løk dl salt. 1 stk løk. 4 hele stk pepperkorn ½ dd. eddik (hele). 0,5 dl eddik. gulerøtter (kokte, finskårne). neper (kokte, finskårne). persille smør. Silden renses, idet skjellene skrapes (rikelig, til å strø over). smør (til persillesmør). Skrap av og skjellene, skjær av hodet avskjæres ved øinene, vaskes godt. Sildene kokes hele øynene og vask silden godt.. Kok vann med salt i det kokende, saltede vann, til satt en emaljert gryte, og tilsett løk, pepperkorn og eddik. Kok de hele sildene i emaljert gryte. det kokende, saltede vannet.. Når fisken er kokt, må la vannet renne godt av, og fisken legges av. Legg silden på et fat med kokte, finskårne gulerøtter og neper. Strøes Strø tykt over med persille. Serveres persille.. Server med persillesmør.

Note on Modernised

Mål omregnet (del. = dl). «i løk» er tolket som 1 løk. Saltmengden (3 dl) er beholdt som i originalen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why an enamelled pot?
Erken recommends boiling the herring in an enamelled pot.
What is served with it?
Boiled carrots and turnips, parsley and parsley butter.
Should the herring be cleaned?
Yes, scrape off the scales and cut off the head at the eyes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!