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Mackerel, Whole Pan-Fried

Whole mackerel filled with parsley butter, browned in butter and fried slowly in cream for about half an hour; served with the pan sauce. Alternatively the fish is fried in pieces with parsley in incisions.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 99 (falt i det fri)

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About the dish

From the mackerel section of the fish chapter. Erken shows two ways to fry mackerel: whole with a parsley-and-butter filling, or cut into pieces with parsley in incisions.

How to make it

  1. 1

    Clean the fish

    Do not open the mackerel at the belly, but draw the innards out through the gills. Cut off the head and tail. Wash and dry the fish well.

  2. 2

    Fill the fish

    Knead the butter and coarsely chopped parsley together, and fill the mixture into the belly of the fish.

  3. 3

    Brown in butter

    Mix the flour and salt, coat the fish in the mixture, and brown it in butter in a pan.

  4. 4

    Simmer-fry

    Pour the cream over, put on a lid, and let the fish fry gently for about half an hour until cooked through.

  5. 5

    Serving

    Serve the mackerel with the sauce from the pan.

  6. 6

    Variation

    The fish can also be cut into suitable pieces, coated in flour and salt, and fried in butter. Make incisions in the pieces and fill them with parsley. Large, thick fish are split lengthwise in two and treated as described.

Changes from the original

Measurements converted to modern units (deciliters, grams, tablespoons). «Grynmel» interpreted as fine wheat flour. «1 small bowlful of parsley» set at about 1 dl chopped parsley. Cooking time and temperature specified.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 99) → 1949 (korrekturlest, s. 119)~40% av teksten endretfjernetlagt til
4 makreller, alm. størrelse 100 gr. smør 1 liten teskaal teskål persille 2 del. fløte 3 skeer skjeer grynmel 1 ske skje salt. Fisken aapnes åpnes ikke i buken, men indvoldene trækkes innvollene trekkes ut, hode og hale skjæres av. Fisken vaskes, tørres, fyldes fylles med sammeneltet smør og grovhakket persille, vendes i mel og salt, brunes i smør, paaheldes påhelles fløten, sur eller søt, søt — og smaasteker sagte småsteker sakte omkring ½ y 2 time. Serveres med sausen fra panden. pannen. Fisken kan ogsaa også deles op i passende stykker, vendes i mel og salt og stekes i smør. Indsnit Innsnitt gjøres i fiskestykkerne og utfyldes fiskestykkene, disse utfylles med persille. Paa større tyk fisk deles fisken i to langsefter; stykkerne behandles som ovenfor forklaret.

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Frequently asked questions

How is the mackerel cleaned when it is to be fried whole?
The fish is not opened at the belly—the innards are drawn out, and the head and tail are cut off. The fish is then washed and dried before being filled.
What is the fish filled with?
Softened (soft, stirred) butter mixed with coarsely chopped parsley—about 100 g butter and a small bowlful of parsley for four mackerel.
How long should the mackerel be fried?
The fish is coated in flour and salt, browned in butter, doused with 2 dl cream (soured or sweet), and fried gently for about half an hour. The sauce from the pan is served with it.
Can the recipe be used for fish in pieces?
Yes. The fish can be cut into suitable pieces, coated in flour and salt, and fried in butter; incisions are made in the pieces and filled with parsley. Larger, thick fish are split lengthwise in two and treated the same way.

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