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Mackerel Fricassee

Mackerel fricassee from Erken's Stor kokebok: mackerel slices simmered in layers with parboiled root vegetables, butter, and parsley; the stock is thickened with potato starch and cream into a sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 98 (falt i det fri)

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About the dish

Mackerel was a cheap and plentiful summer fish, and Erken stresses that «cheap it is, good it is». The fricassee combines mackerel slices with root vegetables that are first parboiled, and the stock is thickened into a sauce.

How to make it

  1. 1

    Parboil the roots

    Clean the root vegetables and the leek, cut them into thin slices, and cook them half-tender in a little water. Keep the cooking water.

  2. 2

    Layer in the pot

    Clean the mackerel and cut it into slices. Layer the fish in the pot with the half-cooked root slices.

  3. 3

    Simmer

    Pour over 4 dl of the root water, add parsley and butter, and sprinkle with salt. Simmer under a lid until the fish and roots are tender.

  4. 4

    Plate up

    Arrange the fish and roots on a platter and sprinkle with finely chopped parsley.

  5. 5

    Thicken the sauce

    Strain the stock, thicken it with potato starch and cream, bring it to a boil, and pour it over the fish.

Changes from the original

Measurements have been modernized: «4 del.» root water = 4 dl, «skeer» = tablespoons, «ske salt» = 1 tablespoon salt. «Potetesmel» is written potato starch. The steps have been broken up for readability.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 98) → Modernisert~81% av teksten endretfjernetlagt til
3—5 makreller 4 stk makrell (3–5 alt etter størrelse). 1 sellerirot stk sellerirot. 2 persillerøtter stk persillerot. 3 gulerøtter stk gulrot. 1 purre stk purre. 80 gr. smør vand g smør. 4 dl kokevann fra røttene. 1 potte persille (til koking og til strøing). 20 gr. potetesmel g potetmel. 2 skeer fløte spiseskjeer fløte. 1 ske spiseskje salt. Rens fisken rotfruktene og purren, skjær den dem i skiver, læg tynne skiver og kok dem halvmøre i litt vann. Ta vare på kokevannet.. Rens makrellen og skjær den i gryte skiver. Legg fisken lagvis i gryten med de rensede, i tynde skiver opskaarne, halvkokte røtter. rotskivene.. Hell over 4 del. dl av rotvandet, rotvannet, legg i persille og smørret haves i samt smør og strø over salt. Smaakoker Småkok under lok, lokk til alt er mørt. Lægges op paa fat, naar fisken fisk og røtter er kokt, strøes møre.. Legg fisk og røtter opp på fat og strø over med finhakket persille. Den silte kraft jevnes persille.. Sil kraften, jevn den med potetesmelet potetmel og fløten, gives fløte, gi den et opkok oppkok og heldes hell den over fisken.

Note til Modernisert

Mål er modernisert: «4 del.» rotvann = 4 dl, «skeer» = spiseskjeer, «ske salt» = spiseskje salt. Potetesmel er skrevet potetmel. Trinnene er delt opp for lesbarhet.

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Frequently asked questions

Why should the root vegetables be parboiled?
Celeriac, parsley roots, carrots, and leek are cut into thin slices and half-cooked first, because the roots need longer than the mackerel slices. That way everything becomes tender at the same time in the pot. Keep the cooking water—4 dl of the root water is used as stock in the fricassee.
How do I make the sauce?
Strain the stock after cooking, thicken it with 20 g potato starch and 2 tablespoons of cream, bring it to a boil, and pour it over the fish on the platter. Scatter finely chopped parsley over the top.
How many mackerel do I need, and how is the fish handled?
The recipe uses 3–5 mackerel for 4 servings, depending on size. The fish is cleaned and cut into slices, layered with the roots in the pot, and simmered under a lid until everything is tender.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 98, in the chapter on boiled fish.

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