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

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. 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. 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. 3

    Deep-fry

    Deep-fry the balls golden brown in hot lard or oil. Let them drain.

  4. 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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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 362) → 1949 (korrekturlest, s. 400)~31% av teksten endretfjernetlagt til
(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.

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