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Pale (young saithe)

Pale (young saithe) is best boiled whole and served with parsley butter or plenty of finely snipped chives and boiled or grated raw carrots; the stock is used for fish soup. From Erken's Big Cookbook (1949), p. 124.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 124 (falt i det fri)

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About the dish

The book calls very fresh pale a delicacy. The stock left after boiling should be used for fish soup.

How to make it

  1. 1

    Boil whole

    Preferably boil the fish whole.

  2. 2

    Serve

    Serve with parsley butter or plenty of finely snipped chives, and with boiled or grated raw carrots.

  3. 3

    Use the stock

    Use the stock for fish soup.

Changes from the original

'Spill-levende' is written as 'extremely fresh'. The original gives no quantities or cooking time.

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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. 124) → Modernised~75% of the text changedremovedadded
Er palen spill-levende, er den en delikatesse, avkokt pale (småsei) (helst spillende fersk). persillesmør (eller). gressløk (rikelig, finklippet). gulrøtter (kokte eller revne rå). Kok fisken helst hel.. Server med persillesmør eller rikelig med finklippet gressløk. Serveres gressløk, og med kokte eller revne rå gule røtter. Fisken skal helst helkokes. Benytt gulrøtter.. Bruk kraften til fiskesuppe.

Note on Modernised

«Spill-levende» er skrevet som «spillende fersk». Ingen mengder eller koketid er oppgitt i originalen.

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Frequently asked questions

Why should pale be boiled whole?
The book says the fish should preferably be boiled whole.
What is served with it?
Parsley butter or plenty of snipped chives, with boiled or grated raw carrots.
What is done with the stock?
It is used for fish soup.

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