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Medister Patties of Saithe and Saithe Soup

Erken's 1914 recipe for medister patties of ground saithe and pork fat, fried in butter and served with brown sauce, plus a brown fish soup cooked from stock of skin, bones, and heads with sherry, cayenne, root vegetables, and macaroni.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 102 (falt i det fri)

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About the dish

Erken was keen for the housewife to use cheap, abundantly available fish. Saithe was an «everyday fish» that many turned up their noses at because the flesh isn't chalk-white, but she warmly recommends it for farce dishes and stresses that the whole fish—skin, bones, and heads—should be used for stock, so that one kilo of fish yields both a dinner dish and a soup.

How to make it

  1. 1

    Grind the farce

    Run the saithe fillet and the pork fat through a meat grinder twice together with the salt. Mix in the pepper.

  2. 2

    Thin with milk

    Stir the milk in little by little into a smooth farce. Season with more salt to taste.

  3. 3

    Fry the patties

    Form the farce into patties like ordinary beef patties and brown them quickly on both sides in butter. Finish cooking a few minutes over low heat until done through. Serve with a brown, sharp sauce or browned butter.

  4. 4

    Make the stock

    Cook the skin, bones, and heads into fish stock in plenty of water, about 30 minutes, and strain it.

  5. 5

    Make the soup

    Brown butter and flour, thin with the hot stock, and let the soup simmer. Add sherry, cayenne, blanched white roots, and cooked macaroni.

Changes from the original

Measures have been converted to modern units (deciliters, grams, tablespoon/teaspoon). «Flesk» is interpreted as fresh, fatty pork belly/fat. Amounts for the soup are not given in the original and have been estimated. «White roots» has been specified as celeriac and parsley root.

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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. 102) → 1949 (korrekturlest, s. 125)~43% av teksten endretfjernetlagt til
1 i kg. skrapet sei 200 gr. flesk ca. 4 del. melk 1 spiseske spiseskje salt ¼ teske ½ teskje pepper smør. Fisken og flesket males med saltet 2 ganger, tilsættes tilsettes pepper, spædes spes med melken litt efter litt, og mere salt haves i hasi efter smak. Kakerne Kakene lages til som almindelige karbonadekaker, karbonadekaekr, brunes raskt paa på begge sider i smør. Serveres med brun skarp saus eller brunet i smør. Skind, Skinn, ben og hoder kokes ut til fiskekraft; seien gir en kraftig, udmerket utmerket suppe. Til denne brunes brukes smør og mel, spædes spes med kraften, og suppen tilsættes tilsettes sherry, cayenne, kajenne, hvite røtter og kokt makaroni. Lag kun fiskepudding og boller av seien; om den ikke er saa kridhvit, gjør det ingen ting for den fornuftige og sparsommelige husmor.

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Frequently asked questions

How much liquid goes in the farce?
About 4 deciliters of milk to 1 kg of scraped saithe and 200 g of pork fat. The milk is thinned in little by little after the fish and pork fat have been ground twice with the salt (1 tablespoon) and the pepper (¼ teaspoon).
How are the patties fried, and what is served with them?
The patties are formed like ordinary beef patties and browned quickly on both sides in butter. They are served with a brown, sharp sauce or browned butter.
Can I use the leftovers of the fish?
Yes—the skin, bones, and heads are cooked into fish stock. Saithe gives a rich, excellent soup: brown butter and flour, thin with the stock, and add sherry, cayenne, white roots, and cooked macaroni.
Does the saithe have to be completely white?
No. The recipe (Schønberg Erken, Stor kokebok 1914, p. 102) says that saithe is well suited for fish pudding and balls, and that it doesn't matter if it isn't chalk-white.

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