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Shaping Fish for the Platter

An instruction from Erken 1914 for shaping a whole fish into a circle (tail through the eye sockets) or an S-shape (with thread through head, body and tail) before it is floured, seasoned and fried in a greased pan or poached on a fish grid.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 77 (falt i det fri)

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About the dish

Erken describes a decorative presentation that was common in finer households around 1914: a whole fish was shaped into a circle or an S before frying or poaching, so that it took on an elaborate appearance on the platter.

How to make it

  1. 1

    Shape into a circle

    Push the tail of the cleaned fish through the eye sockets or the gill opening so that the fish forms a circle.

  2. 2

    Shape into an S

    Draw a thread through the head, through the middle of the fish and then through the tail. Tighten until the fish has taken on the desired S-shape, and tie the thread firmly together.

  3. 3

    Season

    Sprinkle the fish with flour, salt and pepper.

  4. 4

    Frying or poaching

    If the fish is to be fried, place it in a well-greased pan and baste it often with butter. If it is to be poached, place it on a fish grid and poach it in the usual way.

Changes from the original

No quantities are given in the original; the ingredient list is only a guide. The method has been divided into numbered steps and the language modernized. "Thread" is specified as kitchen string.

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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. 77) → 1949 (korrekturlest, s. 93)~37% av teksten endretfjernetlagt til
Opsætning Opsetning av fisk. Fisk kan formes i cirkel eller som en S. At Å danne fisken i cirkel gjøres ved at å stikke halen gjennem øienhulerne øiehulene eller gjelleaapningen. At gjelleåpningen. Å danne fisken som en S gjøres ved at trække å trekke en traad tråd gjennem hodet, midt gjennem fisken og derpaa derpå gjennem halen; træk saa trekk så til, til den ønskede form er naadd, nådd, og bind traaden tråden fast sammen. Fisken strøes med mel, salt og pepper og lægges paa legges på godt smurt pande, panne, om den skal stekes, dryppes ofte. — Skal fisken kokes, lægges legges den paa på fiskerist og kokes paa på vanlig maate. måte.

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Frequently asked questions

What does "shaping fish for the platter" mean?
It is a technique from Schønberg Erken's "Stor kokebok" (1914) for shaping a whole fish before cooking – either into a circle or an S – so that it looks decorative on the platter.
How do you get the fish into a circle or S-shape?
Circle: push the tail through the eye sockets or the gill opening. S-shape: draw a thread through the head, through the middle of the fish and then through the tail, tighten to the desired shape and tie the thread fast.
Should the fish be fried or poached?
Both work. If it is to be fried, sprinkle it with flour, salt and pepper, place it in a well-greased pan and baste it often. If it is to be poached, place it on a fish grid and poach it in the usual way.

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