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Pressed Cod

Erken's pressed cod (1914): winter cod (skrei) is split along the back, salted in a trough for 4 days, pressed between boards weighted with a stone, soaked for a couple of hours and boiled. Served with egg butter or mustard sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 124 (falt i det fri)

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About the dish

Pressed salt winter cod was an old coastal dish, often made during the skrei season. Erken describes home-salting in a trough and pressing between boards with a stone on top.

How to make it

  1. 1

    Split the fish

    Cut off the head and split the cod open along the back, so that the belly stays whole.

  2. 2

    Salt

    Clean and wash the fish well, rub it generously with salt and place it in a trough densely strewn with salt. Let the fish sit for 4 days.

  3. 3

    Press

    Wipe off the salt and set the fish under press between two wide boards with a stone on top.

  4. 4

    Soak and boil

    When the fish is to be used, soak it for a couple of hours. Cut it up and boil it.

  5. 5

    Serve

    Serve the pressed cod with egg butter or mustard sauce.

Changes from the original

Quantities are estimated for a medium-sized winter cod; the method is otherwise unchanged. The steps are numbered and the old terms "trug"/"fjæler" explained as trough and wide boards.

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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. 124) → 1949 (korrekturlest, s. 150)~27% av teksten endretfjernetlagt til
Havskrei (torsk) salt egg smør. Hodet skjæres av, og torsken skjæres op langs ryggen, da buken skal være hel. Den renses og vaskes godt, indgnides inngnides rikelig med salt og lægges legges i et trug, trau, som er tæt strøet tett strødd med salt; fisken ligger hen i 4 døgn. Saltet tørres av af, og fisken lægges legges i pres press mellem 2 to brede fjæler fjeler med sten over. Naar Når fisken skal brukes, utvandes utvannes den et par timer. Skjæres op og kokes. Serveres med eggesmør eller sennepsaus.

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Frequently asked questions

How long must the cod sit in salt?
The fish is rubbed generously with salt and placed in a trough densely strewn with salt. It should sit for 4 days before the salt is wiped off.
How is the fish pressed?
After salting, the salt is wiped off and the fish is set under press between two wide boards with a stone on top.
How is the pressed cod prepared and served?
Before use it is soaked for a couple of hours, cut up and boiled. Served with egg butter or mustard sauce.
Why is the fish split along the back?
The cod is split along the back because the belly should stay whole; the head is cut off, and the fish is cleaned and washed well before salting. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 124.

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