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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)

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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.

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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.

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