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Redfish (Ocean Perch), Fresh and Lightly Salted

Historic recipe for ocean perch (redfish) either boiled fresh with parsley butter, or lightly salted ("spengt") in salt and sugar under a weight for two days and then boiled and served with melted butter and chopped hard-boiled egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 102 (falt i det fri)

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About the dish

"Sprenging" — a brief light salting in its own brine — was one of Erken's most important household techniques for giving a firm texture and fuller flavor to fish that could otherwise turn mushy. Ocean perch is considered a fine, firm fish, and the light salting over two days also made it keep a few extra days in the era before refrigeration.

How to make it

  1. 1

    Fresh ocean perch

    Clean the fish, cut it into pieces, place it in boiling, salted water, and let it poach until done. Serve with parsley butter.

  2. 2

    Light salting

    If the fish is to be lightly salted, clean it but do not wash it. Rub it well with the mixture of salt and sugar, place a light weight on it, and let the fish rest in a cool place for 2 days.

  3. 3

    Boiling

    Rinse off the salt mixture, cut the fish up as usual, and place the pieces in boiling water. Let it poach 8–12 minutes until the flesh just loosens from the bone.

  4. 4

    Serving

    Serve with melted butter mixed with finely chopped, hard-boiled egg.

Changes from the original

The deciliters of salt and sugar have been converted to grams for accuracy. The boiling time has been specified, along with the note that the fish should be rinsed after the salting before boiling; the original gives no times.

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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. 102) → Modernisert~87% av teksten endretfjernetlagt til
Rødfisk (uer), fersk 1,5 kg uer (rødfisk) (hel, renset). 6 dl salt (ca. 700 g, til spenging). 2 dl sukker (ca. 180 g, til spenging). 100 g smør (smeltet, til servering). 2 stk egg (hardkokte og sprængt, finhakket). 2 ss persille (finhakket, til persillesmør om fisken serveres avkokt fersk). 2 ss salt (til kokevannet, ved fersk fisk). Rens fisken, del den opp i stykker, legg den i kokende, saltet vann og la den trekke ferdig. Server med persillesmør, eller sprængt. persillesmør.. Skal fisken sprænges, spenges, renses den, men vaskes ikke, bestrøes ikke. Strø den godt inn med blandingen av salt og sukker, 6 del. salt, 2 del. sukker, paalægges let pres legg på et lett press og ligger la fisken ligge kjølig i 2 døgn. Fisken skjæres op døgn.. Skyll av saltblandingen, skjær fisken opp som almindelig, sættes over ilden vanlig og legg stykkene i kokende vand og serveres vann. La den trekke 8–12 minutter til kjøttet nettopp løsner fra benet.. Server med smeltet smør med tilsatt finhakket, haardkokt egg i. hardkokt egg.

Note til Modernisert

Desiliter salt og sukker er omregnet til gram for nøyaktighet. Presisert koketid og at fisken skal skylles etter spengingen før koking; originalen angir ikke tider.

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Frequently asked questions

What does it mean to "sprenge" (lightly salt) the redfish?
Light salting ("sprenging") is a brief cure: the fish is cleaned (but not washed), rubbed with a mixture of 6 parts salt and 2 parts sugar, given a light weight on top, and left for 2 days. That is why the total time is nearly 49 hours, while the boiling itself is brief.
How is the fish boiled and served?
The fish is cut up as usual and set over the heat in boiling water. Fresh ocean perch is served with parsley butter; lightly salted ocean perch is served with melted butter mixed with finely chopped, hard-boiled egg.
Why should the fish not be washed before salting?
That is what the original recipe says, from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 102): the fish is cleaned but not washed before it is rubbed with salt and sugar.

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