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Plukkfisk (Breaded Fish Cakes)

Erken's plukkfisk from 1914: a fish cake of chopped cooked fish in a thick white sauce, chilled, shaped pointed, breaded in egg white and parsley rusk crumbs with a macaroni stub as a mock bone, deep-fried and served with mashed potato and tartar sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 132 (falt i det fri)

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About the dish

One of several recipes in "Stor kokebok" that make use of leftover cooked fish. The cakes were shaped with a pointed end with a macaroni stub stuck in, so they would resemble little cutlets, and served stood upright against a rim of mashed potato with tartar sauce in the middle.

How to make it

  1. 1

    Prepare the fish

    Remove the skin and bones from the cooked fish and chop it. Stir in the lemon juice and paprika.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour and thin with the milk. Bring to a boil once, and pull the pan off the heat.

  3. 3

    Combine

    Stir the fish and half of the finely chopped parsley into the hot sauce. Season with pepper, nutmeg and salt.

  4. 4

    Chill

    Let the mixture go completely cold, preferably in the refrigerator, so that it is firm enough to shape.

  5. 5

    Shape and bread

    Shape into slightly pointed cakes. Turn them in lightly beaten egg white and then in breading crumbs mixed with the rest of the parsley.

  6. 6

    Garnish and fry

    Stick a small piece of uncooked macaroni into the pointed end of each cake. Deep-fry the cakes golden brown in hot lard or oil.

  7. 7

    Serving

    Stand the cakes upright against a rim of mashed potato on a round dish, and serve tartar sauce in the middle.

Changes from the original

Amounts converted to modern measures (dl, grams, tsp/tbsp). "1 deep plate of cooked fish" is estimated at about 500 g. Lard is offered with neutral frying oil as an alternative, but retained in the transcription. Rusk = dry breadcrumbs/breading crumbs.

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 161) → Modernised~95% of the text changedremovedadded
Den kokte, rensede 500 g kokt fisk (uten skinn og smøret males ben, hakket (ca. 1 gang på kjøttkvern, tilsettes de vispede egg. Nu først kokes melken op, idrysses grynene, koker dyp tallerken)). 1 ss sitronsaft. 1 knivsspiss paprikapulver. 75 g smør. 50 g hvetemel. 5 dl melk. 1 ss finhakket persille (halvparten i stuingen, resten i griljermelet). 1 eggehvite (til panering). 150 g griljermel (kavring) (til panering). 1 knivsspiss pepper. 1 knivsspiss muskat. 1 ts salt (etter smak). 4 stk tørr makaroni (små biter til grøt; straks pynt). 5 dl smult eller nøytral olje (til fritering). Fjern skinn og ben fra den er kokt has kokte fisken og hakk den. Rør inn sitronsaft og paprika.. Smelt smøret, rør inn melet og spe med eggene i, samt krydderier. Has melken. Gi det et oppkok, og trekk kjelen av platen.. Rør fisken og halvparten av den finhakkede persillen inn i smurt form den varme stuingen. Smak til med pepper, muskat og koker salt.. La blandingen bli helt kald, gjerne i vannbad ca. 1½ time. Hvelves kjøleskap, slik at den er fast nok å forme.. Form litt spisse kaker. Vend dem i lettvispet eggehvite og serveres deretter i griljermel blandet med smeltet smør eller sennepssaus. Rester resten av klippfisk er utmerket til denne pudding. Ingredienser: 70 gr. smør 50 gr. hvetemel ¾ l. melk 1 knivsodd pepper 1 — muskat salt 1 dyp tallerken kokt fisk 1 persillen.. Stikk en liten tallerken kokte poteter. bit ukokt makaroni inn i den spisse enden av hver kake. Frityrstek kakene gyllenbrune i varmt smult eller olje.. Sett kakene reist mot en kant av potetstappe på et rundt fat, og server tartarsaus i midten.

Note on Modernised

Mengder er omregnet til moderne mål (dl, gram, ts/ss). «1 dyp tallerken kokt fisk» er anslått til ca. 500 g. Smult er erstattet av nøytral frityrolje som alternativ, men beholdt i transkripsjonen. Kavring = tørt brødrasp/griljermel.

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Frequently asked questions

What is plukkfisk in this 1914 recipe?
It is not plukkfisk as we know it today, but cooked fish that is cleaned of skin and bones, chopped and blended into a thick milk sauce (butter, wheat flour and milk). The mixture is chilled completely, shaped into slightly pointed cakes, breaded in egg white and rusk crumbs and deep-fried golden brown in lard.
Why is a piece of macaroni stuck into the cakes?
A little piece of uncooked macaroni is set into the pointed end as a decoration/"stalk," so the cakes can be stood upright against a wall of potato on a round dish when serving.
Why must the sauce be completely cold before shaping the cakes?
A cold mixture is firm enough to be shaped and breaded without falling apart in the lard. That is why the total time is around 2.5 hours — mostly chilling.
How is the fish seasoned?
The chopped fish is stirred with lemon juice and paprika, and the mixture is seasoned with salt, pepper, nutmeg and finely chopped parsley. Half the parsley goes into the sauce, the rest is stirred into the crumbs for breading.

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