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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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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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