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

Modernised → 1949 (proofread, p. 400)~77% of the text changedremovedadded

(Quenelles de pommes de terre.) 6 ~~stk~~ poteter ~~(kokte). 2,5 dl oppløkket~~ 2—3 dd. opplukket fisk ~~(fersk, røkt eller salt, finhakket). 1 stk egg (vispet,~~ i ~~deigen). 1 stk~~ egg ~~(til panering). 0,25 ts pepper. 2 dl kavring (til panering). smult eller nøytral olje (til fritering). persille (til pynt). Gni de~~ ¾ teskje pepper De kokte ~~potetene gjennom~~ poteter gnides gjennem presse eller ~~dørslag. Rør inn~~ dørslag, irøres den finhakkede ~~fisken,~~ fisk, det vispede ~~egget~~ egg og ~~pepperet.. Form deigen~~ pepper. Dannes til runde ~~boller. Vend dem~~ boller, der vendes i kavring, ~~deretter i sammenvispet~~ egg og ~~til sist~~ igjen i ~~kavring igjen.. Friter bollene gyllenbrune~~ kavring. Kokes gulbrune i ~~varmt smult eller olje. La dem renne av.. Stable bollene~~ smultgryte, serveres på et fat ~~så de~~ og opstablet på hverandre, således at det ender i en spiss ~~topp, og pynt~~ topp; pyntes med persille. ~~Server~~ Serveres med brun, skarp saus eller med brunet smør.

Note on Modernised

«del.» er tolket som desiliter, «teske» som teskje. Ekstra egg til panering er ført opp, og friteringen er beskrevet med moderne fritering i nøytral olje som alternativ til smultgryte.

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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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