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Grilling Fish

Erken's 1914 method for grilling fish over coals: small or cut-up fish are scored, lean fish are floured and drizzled with butter, the grate must be very hot and greased. Served on a warm platter with lemon, parsley and butter sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 77 (falt i det fri)

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About the dish

From Erken's introductory section on preparing fish in "Stor kokebok" (1914). Grilling over coals was a common preparation for small fish such as herring and mackerel, and the text is written as a general method description without fixed quantities.

How to make it

  1. 1

    Preparing the fish

    Clean the fish and score it on both sides. Lean fish is turned in flour and drizzled with melted butter or oil. Fatty fish is not floured, but only drizzled with butter.

  2. 2

    Heat the grate

    Set the grate over strong heat and let it get thoroughly hot. Grease the grate with butter or fat, otherwise the fish sticks when it is to be turned. The fuel must not smoke – embers or small charcoal pieces are best.

  3. 3

    Grill the fish

    Place the fish on the hot grate and grill it until cooked through, turning it carefully along the way.

  4. 4

    Serving

    Arrange the fish on a very hot platter and garnish with lemon and parsley. Serve with maître d'hôtel butter, sauce verte, anchovy butter or sauce Robert.

Changes from the original

No fixed quantities are given in the original; the ingredient list is therefore indicative and without amounts. The steps are broken up and the language modernized. "Grilled over coals" is described with a modern alternative (grill/grill pan).

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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. 77) → 1949 (korrekturlest, s. 93)~36% av teksten endretfjernetlagt til
Ristning av fisk. Smaa Små fisk eller stor opskaaren opskåren fisk egner sig bedst best hertil. De rensede fisker snittes i paa ipå begge sider. Mager fisk meles og dryppes med smeltet smør eller olje; fet fisk meles ikke, men dryppes kun med smør. Risten, Risten som sættes settes over paa varmen, maa må være meget varm og smurt med smør eller fett. Fisken vil ellers komme til at hænge ved, naar henge ved når den skal vendes. Brændselet maa Brenselet må ikke frembringe røk; bedst brændsel best brensel er glør eller smaa trækul. små trekull. Fisken anrettes paa på et meget varmt fat og pyntes med citron sitron og persille. Som saus benyttes maitre d'hotel smør, sauce verte, ansjossmør og sauce Robert. Robert, m. m.

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Frequently asked questions

Which fish is best suited to grilling?
Small fish, or large fish cut up into pieces. The fish is cleaned and scored on both sides so that it cooks evenly.
Should the fish be floured?
Lean fish is floured and drizzled with melted butter or oil. Fatty fish is not floured, but only drizzled with butter.
How do I keep the fish from sticking to the grate?
The grate must be very hot and well greased with butter or fat before the fish is placed on it. Use embers or small charcoal pieces that do not smoke.
What is served with grilled fish?
The fish is arranged on a very hot platter and garnished with lemon and parsley. Suitable sauces are maître d'hôtel butter, sauce verte, anchovy butter or sauce Robert.

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