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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 93)~75% of the text changedremovedadded
små Ristning av fisk. Små fisk eller større stor opskåren fisk skåret i stykker (renset). hvetemel (kun til mager fisk). smeltet smør eller olje (til pensling). sitron (til pynt). persille (til pynt). saus (maître d'hôtel-smør, sauce verte, ansjossmør eller sauce Robert). Rens fisken og snitt den inn på egner sig best hertil. De rensede fisker snittes ipå begge sider. Mager fisk vendes i mel meles og dryppes med smeltet smør eller olje. Fet olje; fet fisk meles ikke, men dryppes bare kun med smør.. Sett risten smør. Risten som settes over sterk varme varmen, må være meget varm og la den bli godt varm. Smør risten smurt med smør eller fett, fett. Fisken vil ellers henger fisken fast henge ved når den skal snus. vendes. Brenselet må ikke ryke – frembringe røk; best brensel er glør eller små trekull.. Legg fisken på den varme risten og rist den til den er gjennomstekt, og snu den forsiktig underveis.. Anrett fisken trekull. Fisken anrettes på et svært meget varmt fat og pynt pyntes med sitron og persille. Server med maître d'hôtel-smør, Som saus benyttes maitre d'hotel smør, sauce verte, ansjossmør eller og sauce Robert. Robert, m. m.

Note on Modernised

Ingen faste mengder er oppgitt i originalen; ingredienslisten er derfor veiledende og uten mengdeangivelse. Trinnene er delt opp og språket modernisert. «Rist over glør» er beskrevet med moderne alternativ (grill/grillpanne).

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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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