Which vegetables are used?

Celeriac, parsley root, carrot and leek, all cut into thin slices and layered with the fish.

How is the sauce thickened?

The strained cooking stock is thickened with potato starch and cream is added.

Mackerel fricassee

Mackerel fricassee from Kogebog for skole og hjem (1900): 3 sliced mackerel are layered with thinly sliced celeriac, parsley root, carrot and leek plus butter, barely covered with boiling water and simmered until tender under a lid. The fish and vegetables are plated, sprinkled with parsley, and the strained stock is thickened with potato starch and cream.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 141 (falt i det fri)

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About the dish

Frikassé var en yndet måte å strekke fisk på med rikelig rotgrønnsaker. Makrellen dampkokes i lag med selleri, persillerot, gulrot og purre, og den silte kraften jevnes til en fløtesaus – en nærende og økonomisk hverdagsrett.

How to make it

1
Prepare
Clean the mackerel and cut it into slices. Clean the root vegetables and cut them into thin slices.
2
Layer
Layer the fish and vegetables in a pot together with the butter. Pour over boiling water so it barely covers.
3
Simmer
Let the dish simmer under a lid until the fish and vegetables are tender.
4
Plate and thicken sauce
Place the fish and vegetables on a platter and sprinkle over finely chopped parsley. Strain the stock, thicken it with potato starch stirred out in a little water, and add the cream. Pour the sauce over.

Changes from the original

«Potetesmel» er modernisert til potetmel og «2 skeer fløde» tolket som 2 spiseskjeer fløte. Grønnsaksnavn er modernisert (sellerirod → sellerirot). Fremgangsmåten er uendret.

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Frequently asked questions

Which vegetables are used?: Celeriac, parsley root, carrot and leek, all cut into thin slices and layered with the fish.
How is the sauce thickened?: The strained cooking stock is thickened with potato starch and cream is added.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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