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.

Mackerel Fricassee

Name: Mackerel Fricassee
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs mackerel (3–5 depending on size); 1 pcs celeriac; 2 pcs parsley root; 3 pcs carrot; 1 pcs leek; 80 g butter; 4 dl cooking water from the roots; 1 pot parsley (for cooking and for sprinkling); 20 g potato starch; 2 tbsp cream; 1 tbsp salt

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

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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