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Smoked Eel

Smoked eel after Erken (1914): washed, cut up, boiled almost tender in lightly salted water or beer, finished in browned butter and served with spinach, cauliflower or creamed chard and browned butter with lemon or sauce Robert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 110 (falt i det fri)

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About the dish

Smoked eel was a common delicacy in 1914 and was often heated before serving. Erken first boils it in beer or lightly salted water and finishes it in butter.

How to make it

  1. 1

    Clean the eel

    Wash the smoked eel and brush it with lukewarm water. Cut it into suitable pieces.

  2. 2

    Boil

    Place the pieces in boiling, lightly salted water or beer and boil them almost tender, 10–15 minutes.

  3. 3

    Fry

    Then fry them until completely tender in a pan in lightly browned butter.

  4. 4

    Serve

    Arrange with vegetables such as spinach, cauliflower or creamed chard. Serve browned butter with lemon or sauce Robert alongside.

Changes from the original

Liquid quantities are specified, and boiling/frying times are estimated in minutes. "Mangold" is kept as chard.

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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. 110) → 1949 (korrekturlest, s. 133)~35% av teksten endretfjernetlagt til
1 kg aal kg. ål 80 gr. smør vand vann eller øl salt. Den røkede aal ål vaskes, børstes med lunkent vand, vann, skjæres i passende stykker. Sættes Settes over ilden varmen i svakt saltet, kokende vand vann eller øl og kokes omtrent mør; stekes derefter helt mør paa pande på panne i let lett brunet smør. Anrettes med forskjellige grønsaker, grønnsaker, som spinat, blomkaal blomkål eller stuet mangold. Brunet smør med citron sitron serveres til eller sauce Robert.

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Frequently asked questions

How do I prepare the smoked eel before boiling?
Wash the eel, brush it with lukewarm water and cut it into suitable pieces.
Should the eel be boiled in water or beer?
Both work. The eel is placed in lightly salted, boiling water or beer and boiled almost tender, before being fried completely tender in a pan in lightly browned butter.
What is served with smoked eel?
Various vegetables such as spinach, cauliflower or creamed chard, and browned butter with lemon or sauce Robert alongside.
How much do I need for 4 servings?
1 kg smoked eel, 80 g butter, water or beer and salt. Total time is around 40 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 110.

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