The recipe is made for leftovers: fresh, smoked, or salt fish — 2–3 deciliters of flaked (skinned and boned) and finely chopped fish for 6 potatoes.

How are the balls breaded and cooked?

The balls are turned first in rusk crumbs, then in beaten egg, and then in rusk crumbs again, before being deep-fried golden brown in a pot of lard. If the fish is salted, you need little or no extra salt — the recipe uses only ¼ teaspoon pepper.

How is the dish served?

The balls are stacked on a platter into a pointed peak and garnished with parsley. They are served with a sharp brown sauce or browned butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 362, and intended for 4 servings with about 50 minutes total time.

Potatoes with Fresh, Smoked, or Salt Fish (quenelles de pommes de terre)

Name: Potatoes with Fresh, Smoked, or Salt Fish (quenelles de pommes de terre)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 6 pcs potatoes (boiled); 2.5 dl flaked fish (fresh, smoked, or salt, finely chopped); 1 pcs egg (beaten, in the dough); 1 pcs egg (for breading); 0.25 tsp pepper; 2 dl rusk crumbs (for breading); lard or neutral oil (for deep-frying); parsley (for garnish)

Deep-fried potato-and-fish balls (quenelles) of riced boiled potatoes and finely chopped fresh, smoked, or salt fish, breaded in rusk crumbs and egg, stacked into a peak, and served with brown sauce or browned butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

Erken gives this leftover dish a French name, "quenelles de pommes de terre," and emphasizes the presentation: the balls are stacked into a pointed peak and garnished with parsley. The dish uses up both boiled potatoes and fish scraps.

How to make it

1
Make the dough
Rub the boiled potatoes through a ricer or colander. Stir in the finely chopped fish, the beaten egg, and the pepper.
2
Form and bread
Form the dough into round balls. Turn them in rusk crumbs, then in beaten egg, and finally in rusk crumbs again.
3
Deep-fry
Deep-fry the balls golden brown in hot lard or oil. Let them drain.
4
Plate
Stack the balls on a platter so they end in a pointed peak, and garnish with parsley. Serve with a sharp brown sauce or browned butter.

Changes from the original

"del." interpreted as deciliters, "teske" as teaspoon. An extra egg for breading is listed, and the deep-frying is described with modern deep-frying in neutral oil as an alternative to a pot of lard.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 362) → 1949 (proofread, p. 400)~31% of the text changedremovedadded

(Quenelles de pommes de terre.) 6 poteter 2—3 ~~del.~~ dd. opplukket fisk 1 i egg ~~¼ teske~~ ¾ teskje pepper ~~kavring smult persille~~ De kokte poteter gnides gjennem presse eller dørslag, irøres den finhakkede fisk, det vispede egg og pepper. Dannes til runde boller, der vendes i kavring, egg og igjen i kavring. Kokes gulbrune i smultgryte, serveres ~~paa~~ på fat og ~~opstablede paa~~ opstablet på hverandre, ~~saaledes~~ således at det ender i en ~~spids top;~~ spiss topp; pyntes med persille. Serveres med brun, skarp saus eller med brunet smør.

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Frequently asked questions

What fish can I use?: The recipe is made for leftovers: fresh, smoked, or salt fish — 2–3 deciliters of flaked (skinned and boned) and finely chopped fish for 6 potatoes.
How are the balls breaded and cooked?: The balls are turned first in rusk crumbs, then in beaten egg, and then in rusk crumbs again, before being deep-fried golden brown in a pot of lard. If the fish is salted, you need little or no extra salt — the recipe uses only ¼ teaspoon pepper.
How is the dish served?: The balls are stacked on a platter into a pointed peak and garnished with parsley. They are served with a sharp brown sauce or browned butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 362, and intended for 4 servings with about 50 minutes total time.

Equipment for this dish

Smoking equipment →Smokers, chips and briquettes – smoke your own fish and meat, as Erken describes.Foodstuff.no

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