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Cheese sauce for fish

Cheese sauce for fish is a white sauce made with fish stock and cream, finished at the last moment with cayenne and plenty of grated sharp cheese and poured over fish on a dish or in a mould. From Erken's Stor kokebok (1949), pp. 387-388.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)

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About the dish

Erken urges the cook not to skimp on the cheese. The sauce is used for various fish dishes.

How to make it

  1. 1

    Make white sauce

    Make a white sauce with fish stock and cream.

  2. 2

    Add cheese

    At the last moment stir in a little cayenne and the grated sharp cheese.

  3. 3

    Serve

    Serve with various fish dishes. Pour the sauce over the fish if it is on a dish or in a mould.

Changes from the original

The recipe appears twice (pp. 387 and 388) and has been merged. "Teskålfull" (a teacup-ful) is kept as stated and no quantities are given in the original.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 387) → Modernised~79% of the text changedremovedadded
Hvit hvit saus tillaget (laget med fisekraft fiskekraft og fløte, tilsettes fløte). kajennepepper (litt, i siste øieblikk litt kajenne og en teskålfull reven øyeblikk). skarp ost. Sparer ost (revet, en «teskålfull», ikke spar på osten. Til forskjellige osten). Lag hvit saus med fiskekraft og fløte.. Rør i litt kajennepepper og revet skarp ost i siste øyeblikk.. Server til ulike fiskeretter. Sausen helles Hell sausen over fisken hvis det er fisk den ligger på fat eller i form.

Note on Modernised

Oppskriften står to ganger (s. 387 og 388) og er slått sammen. «Teskålfull» er beholdt som angivelse uten omregning, og mengder er ikke oppgitt i originalen.

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Frequently asked questions

What kind of cheese?
A sharp grated cheese, and Erken says not to skimp on it.
How is the sauce served?
Poured over the fish if it is on a dish or in a mould.

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