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Grilled Herring I

Grilled herring I from Erken 1914: fresh herring salted, turned in flour and pepper and grilled slowly in butter; served with parsley and a warm mustard-butter sauce mounted with cold butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 117 (falt i det fri)

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About the dish

Fresh herring was cheap everyday food along the coast, and Erken gives several variations. Here the herring is grilled slowly in butter and served with a simple mustard-butter sauce — an early Norwegian version of a mounted butter sauce.

How to make it

  1. 1

    Salt the herring

    Clean, wash and dry the herring. Sprinkle it with salt and let it stand for a few hours.

  2. 2

    Prepare

    Dry the herring well with a clean kitchen towel and make a couple of incisions on each side.

  3. 3

    Grill the herring

    Mix flour and pepper, turn the herring in the mixture and grill it slowly in butter over low heat until it is cooked through and nicely browned.

  4. 4

    Make the sauce

    Melt 40 g butter, add mustard, a little pepper and salt. When it boils, take the pot off the heat and stir in 30 g cold butter until the sauce is smooth.

  5. 5

    Serve

    Place the herring on a platter, garnish with parsley and serve the mustard sauce alongside.

Changes from the original

Measurements converted to modern units (tablespoons/teaspoons kept, grams specified). "French mustard" translated to mild Dijon mustard. The butter for the sauce is separated out as its own ingredients.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 117) → Modernisert~84% av teksten endretfjernetlagt til
12 store, ferske stk fersk sild (store). 2 spiseskeer mel ss hvetemel. 100 gr. g smør (til steking). persille (til pynt). 1 teske fransk sennep ¼ teske pepper salt. Silden renses, vaskes, tørres, strøes ts dijonsennep («fransk sennep»). 0,25 ts pepper. salt (etter smak). 40 g smør (til sausen). 30 g kaldt smør (til å montere sausen). Rens, vask og tørk silden. Strø den med salt og staar nogen timer. Avtørres la den stå noen timer.. Tørk silden godt av i fiskeklædet. Paa hver side gjøres et rent kjøkkenhåndkle og gjør et par indsnit. Fisken vendes i det blandede innsnitt på hver side.. Bland mel og pepper, ristes vend silden i blandingen og rist den langsomt i smør eller fett over svak varme. Fatet pyntes med persille, varme til den er gjennomstekt og følgende saus serveres til: pent brun.. Smelt 40 gr. smør smeltes, tilsættes g smør, tilsett sennep, litt pepper og salt; naar dette salt. Når det koker, tages ta gryten av ilden, varmen og sausen tilsættes rør inn 30 gr. koldt smør. g kaldt smør til sausen er glatt.. Legg silden på fat, pynt med persille og server sennepssausen ved siden av.

Note til Modernisert

Mål omregnet til moderne enheter (spiseskjeer/teskjeer beholdt, gram presisert). «Fransk sennep» oversatt til mild dijonsennep. Smørmengden i sausen skilt ut som egne ingredienser.

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Frequently asked questions

Why must the herring be salted for a few hours before frying?
The herring is cleaned, washed, dried and sprinkled with salt, and should stand for a few hours. Salting seasons the fish and firms the flesh. That is why the total time is around 3 hours, while the frying itself is quick. Dry the herring well in the fish cloth afterward.
Why are incisions cut in the herring?
A couple of incisions are made on each side. Then the heat penetrates better, and the fish cooks through evenly without the outer layer burning. The herring is turned in flour mixed with pepper and grilled in butter or fat over low heat.
How is the mustard sauce that is served with it made?
Melt 40 g butter, add 1 tsp French mustard, a little pepper and salt. When it boils, the pot is taken off the burner, and 30 g cold butter is stirred in. The cold butter should not boil; it binds and gives the sauce body. The platter is garnished with parsley.
How many herring do I need?
The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 117, allows 12 large fresh herring for 6 servings, that is 2 herring per person, with 2 tbsp flour and a total of 100 g butter for frying and sauce.

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