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Mackerel Fillet

Erken's mackerel fillet from 1914: fillets are poached in equal parts fish stock and white wine under a lid, skinned, and covered with a light butter-and-flour sauce cooked on veal stock, mounted with onion butter and finely chopped herbs (parsley, chervil, tarragon, leek).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 100 (falt i det fri)

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About the dish

From the fish chapter of Henriette Schønberg Erken's «Stor kokebok» (1914). The mackerel is treated here in the French manner: the fillets are gently poached in fish stock and white wine and served with a light base sauce mounted with onion butter and fresh herbs.

How to make it

  1. 1

    Filleting

    Clean the fish and cut the fillets from the bones.

  2. 2

    Poaching

    Place the fillets in a greased ovenproof dish, salt them, and pour over equal parts fish stock and white wine. Put a lid on the dish, or cover it with greased baking paper, and poach the fish gently until done.

  3. 3

    The base sauce

    Melt 30 g butter, stir in 30 g wheat flour, and thin with 7 dl veal stock. Let the sauce simmer gently for half an hour, season with salt and pepper, and strain it.

  4. 4

    Finish the sauce

    Add 1 1/4 dl fish stock and let the sauce simmer for 10 minutes.

  5. 5

    The onion butter

    Place the coarsely cut onion in a cloth and dip it in boiling water. Squeeze the water out well, pound the onion fine together with its own weight in butter, and press the mixture through a thin cloth.

  6. 6

    Serving

    Stir the onion butter into the sauce, and finally mix in the finely chopped herbs. Skin the poached fillets, place them on an oblong fish platter, and cover them with the sauce.

Changes from the original

Measurements have been converted to modern units (del. → dl, teske → tsp). The amount of fish stock and white wine for poaching has been estimated at 2 dl of each («equal parts»). Veal stock can be replaced with light meat stock. The method has been divided into steps, but the content is unchanged.

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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. 100) → 1949 (korrekturlest, s. 121)~67% av teksten endretfjernetlagt til
3 makreller fiskekraft hvitvin. hvitvin Saus: 1 1/4 del. fiskekraft 1 1/2 l. lys saus (30 gr. smør, 30 gr. hvetemel, 7 del. kalvekraft) makrellkraft) 125 gr. smør 100 gr. løk 1 teske teskje persille 1 — kjørvel 1 — estragon tomater 1 — purre. spiseskje sitronsaft purre Fisken renses, og fileterne filetene skjæres fra benene; fileterne lægges filetene legges i smurt fat, saltes og pocheres trekker i like dele deler fiskekraft og hvitvin; man skal ha lok paa lokk på fatet eller dække dekke fatet med smurt kjøkkenpapir. Naar Når fisken er færdig, flaaes ferdig, flåes den, lægges paa legges på avlangt fiskefat og dækkes dekkes med følgende saus: 30 gr. smør smeltes, irøres 30 gr. hvetemel, spædes med 7 del. kalvekraft og smaatrækker 1/2 time, tilsættes salt og pepper; sausen siles og tilsættes 1 1/4 del. fiskekraft, smaakoker igjen i 10 minutter og irøres smørret samt løken, som er grovskaaren, lagt i et klæde og dyppet i kokende vand. Vandet trykkes godt av, og løken støtes fin med sin vegt i smør, presses gjennem et tyndt stykke tøi. Tilsidst haves de finhakkede, godt blandede grønsaker i sausen.

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Frequently asked questions

How is the mackerel fillet prepared?
The mackerel is cleaned, the fillets are cut from the bones and placed in a greased dish. They are salted and poached in equal parts fish stock and white wine. The dish is covered with a lid or greased kitchen paper. When the fish is done, it is skinned and placed on an oblong fish platter with sauce over it.
How is the sauce made?
30 g butter is melted, 30 g wheat flour is stirred in and thinned with 7 dl veal stock. The sauce simmers gently for half an hour, is seasoned with salt and pepper, strained, and mixed with 1 1/4 dl fish stock. It then simmers for another 10 minutes. Further, 125 g butter, 100 g onion, and 1 teaspoon each of parsley, chervil, tarragon, and leek go into the sauce.
How many mackerel do I need, and where does the recipe come from?
The recipe uses 3 mackerel for 4 servings and is taken from Henriette Schønberg Erken's «Stor kokebok» from 1914, page 100. The total time is about 90 minutes.

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