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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 100) → Modernised~83% of the text changedremovedadded
3 makreller fiskekraft hvitvin. Saus: 1 1/4 del. stk makrell (renset, filetert). 2 dl fiskekraft 1 l. lys saus (30 gr. smør, (til pochering). 2 dl hvitvin (til pochering). 30 gr. hvetemel, g smør (til sausen). 30 g hvetemel (til sausen). 7 del. kalvekraft) dl kalvekraft (eller lys kjøttkraft). 1,25 dl fiskekraft (til sausen). 125 gr. g smør (til løksmøret). 100 gr. g løk (grovskåret). 1 teske ts persille (finhakket). 1 — ts kjørvel (finhakket). 1 — ts estragon (finhakket). 1 — purre. Fisken renses, ts purre (finhakket). salt og fileterne skjæres pepper (etter smak). Rens fisken og skjær filetene fra benene; fileterne lægges beina.. Legg filetene i et smurt ildfast fat, saltes salt dem og pocheres i hell over like dele deler fiskekraft og hvitvin; man skal ha lok paa fatet hvitvin. Legg lokk på fatet, eller dække fatet dekk det med smurt kjøkkenpapir. Naar bakepapir, og trekk fisken forsiktig til den er færdig, flaaes den, lægges paa avlangt fiskefat og dækkes med følgende saus: ferdig.. Smelt 30 gr. smør smeltes, irøres g smør, rør inn 30 gr. hvetemel, spædes g hvetemel og spe med 7 del. kalvekraft og smaatrækker 1/2 dl kalvekraft. La sausen småtrekke i en halv time, tilsættes smak til med salt og pepper; sausen siles pepper og tilsættes sil den.. Tilsett 1 1/4 del. fiskekraft, smaakoker igjen dl fiskekraft og la sausen småkoke i 10 minutter og irøres smørret samt løken, som er grovskaaren, lagt minutter.. Legg den grovskårne løken i et klæde klede og dyppet dypp den i kokende vand. Vandet trykkes vann. Klem vannet godt av, og ut, støt løken støtes fin sammen med sin vegt egen vekt i smør, presses gjennem smør og press blandingen gjennom et tyndt stykke tøi. Tilsidst haves de finhakkede, godt blandede grønsaker tynt tøystykke.. Rør løksmøret inn i sausen, og bland til sist inn de finhakkede urtene. Flå de pocherte filetene, legg dem på et avlangt fiskefat og dekk dem med sausen.

Note on Modernised

Mål er omregnet til moderne enheter (del. → dl, teske → ts). Mengde fiskekraft og hvitvin til pochering er anslått til 2 dl av hver («like dele»). Kalvekraft kan erstattes med lys kjøttkraft. Fremgangsmåten er delt i trinn, men innholdet er uendret.

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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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