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Turbot with Eggplant (turbot aux aubergines)

Erken's oven-baked turbot fillets (1914): the fillets are coated in milk and flour, baked 15 minutes in butter in the oven and served with floured, pan-fried eggplant slices, lemon juice, parsley and browned butter. Serves 6.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 91 (falt i det fri)

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About the dish

The page belongs to the fish chapter's section on turbot and halibut. Erken reminds us that turbot is called "the pheasant of the sea" for its firm, white flesh, that the fish should not be skinned (except when only the fillets are used), that the skin is brushed off in salt water, that the fins are not cut away, and that a deep cut is made along the backbone on the dark side so the fish doesn't split.

How to make it

  1. 1

    Clean the fish

    Clean the turbot and cut the fillets free from skin and bone. Cut the fillets into slightly pointed pieces.

  2. 2

    Season and coat

    Salt and pepper the fish pieces, dip them in milk and turn them in flour.

  3. 3

    Bake the fish

    Melt 45 g butter in a roasting pan or ovenproof dish, add the fish pieces and bake them in the oven at about 200 °C (390 °F) for 15 minutes. Baste often with the butter in the dish.

  4. 4

    Fry the eggplant

    Peel the eggplants, cut them into slices, flour them and fry them in a pan in half olive oil and half melted butter. Sprinkle a little salt over.

  5. 5

    Plating

    Place the fish on an oblong platter, squeeze the lemon juice over and finally pour 15 g lightly browned butter over. Sprinkle with finely chopped parsley and arrange the eggplant slices around the fish.

Changes from the original

Measurements are converted to modern units (deciliters/tablespoons, grams), unspecified amounts of flour/milk/oil are estimated, and the method is divided into steps in modern Norwegian. An oven temperature is given (about 200 °C (390 °F)), which the original does not state.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 110)~77% of the text changedremovedadded
1 kg kg. piggvar (hel fisk, filetert). 60 g gr. smør (45 g til steking av fisken, 15 g lett brunet til servering). 1/2 sitron 1 ss spiseskje finhakket persille. persille 2 stk auberginer. 1 ts aubergines salt (etter smak). 0,5 ts pepper (etter smak). 1 dl hvetemel (til panering). 1 dl mel melk (til dypping). 2 ss olivenolje (til steking av auberginene). 2 ss smør (smeltet, til steking av auberginene). 1 stk sitron (saften). Rens piggvaren smør. Fisken renses, og skjær filetene fri skjæres fra skinn og ben. Skjær filetene Filetene skjæres op i litt spisse stykker.. Salt og pepre fiskestykkene, dypp dem stykker, saltes, pepres, dyppes i melk og vend dem vendes i mel.. Smelt mel. 45 g gr. smør i en langpanne eller et ildfast fat, legg smeltes i fiskestykkene og stek dem pannen, heri legges fiskestykkene, stekes i ovnen ved ca. 200 °C i 15 minutter. Drypp ofte med smøret i formen.. Skrell auberginene, skjær dem minutter; dryppes ofte. Auberginene skrelles og skjæres i skiver, mel dem meles og stek dem stekes på panne i halvt olivenolje og halvt smeltet smør. Strø over smør; strøes med litt salt.. Legg fisken salt. Fisken legges op på et avlangt fat, press sitronsaften over presses over, og hell til sist tilsist helles 15 g gr. lett brunet smør over. Strø over finhakket persille og legg aubergineskivene rundt Aubergineskivene legges omkring fisken. (Til 6 personer.)

Note on Modernised

Mål er omregnet til moderne enheter (desiliter/spiseskjeer, gram), ubestemte mengder mel/melk/olje er anslått, og fremgangsmåten er delt i trinn på moderne norsk. Stekeovnstemperatur er angitt (ca. 200 °C), noe originalen ikke oppgir.

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Frequently asked questions

How long are the turbot fillets baked?
The fish pieces are baked in the oven for about 15 minutes in 45 g melted butter, and should be basted often with the butter along the way.
How is the eggplant prepared?
They're peeled, cut into slices, turned in flour and fried in a pan in half olive oil and half melted butter. Sprinkle a little salt over. The slices are arranged around the fish on the platter.
Why is the fish dipped in milk before the flour?
The milk makes the flour stick to the fillet, so it forms a nice crust. The fillets are salted and peppered first, then milk and then flour.
How is the dish finished at serving?
The fish is placed on an oblong platter, lemon juice is squeezed over, and finally 15 g lightly browned butter is poured over. The recipe serves 6 and is taken from Schønberg Erken's Stor kokebok (1914), p. 91.

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