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Salt Herring with Peas

Erken 1914: soaked salt herring cut into pieces, wrapped in buttered paper with breadcrumbs and fried slowly in a pan; served around a purée of well-cooked green peas seasoned with butter, salt, sugar, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 122 (falt i det fri)

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About the dish

A warm herring dish from the herring section, where the herring is fried wrapped in buttered paper - an old technique that keeps the fish juicy - and served with pea purée.

How to make it

  1. 1

    Cut and wrap the herring

    Cut the soaked, cleaned herring into 3-4 pieces. Place each piece on a buttered paper sprinkled with breadcrumbs, and wrap the paper up tightly.

  2. 2

    Fry the herring

    Fry the packets on both sides over low heat in a pan.

  3. 3

    Make the pea purée

    Boil the green peas until completely tender and press them through a sieve or colander.

  4. 4

    Heat the purée

    Return the purée to the pot with about 30 g butter and stir until heated through, but do not let it boil. Season to taste with salt, sugar, and pepper.

  5. 5

    Arrange

    Place the pea purée on a warm platter with the herring pieces around it.

Changes from the original

"Grated bread" interpreted as dry breadcrumbs. Gram measurements kept in modern form (30 g butter). The amount of peas was not given; a reasonable quantity has been suggested. Frying over low heat is described as frying in a pan. The method is divided into numbered steps.

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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. 122) → Modernisert~80% av teksten endretfjernetlagt til
3 stk salt sild (utvannet og renset). 4 ss strøbrød (originalen: revet brød Grønne brød). smør (til å smøre papiret). 500 g grønne erter (mengde ikke oppgitt i originalen). 30 gr. g smør salt, (til ertepureen). salt (etter smak). sukker og (etter smak). pepper efter smak. Den utvandede, (etter smak). Skjær den utvannede, rensede sild skjæres silden i 3—4 dele; 3–4 deler. Legg hver del lægges i på et smurt papir, bestrødd papir som er strødd med revet brød. Papiret pakkes strøbrød, og pakk papiret godt sammen. Stekes paa sammen.. Stek pakkene på begge sider over svak ild. Grønne erter, fuldstændig gjennemkokt, gnides gjennem dørslag, lægges varme i panne.. Kok de grønne ertene helt møre og press dem gjennom en sil eller dørslag.. Legg pureen tilbake i gryten med ca. 30 gr. smør, røres sammen, g smør og rør til ertepuréen den er gjennemvarm, gjennomvarm, men maa la den ikke koke. Tilsættes Smak til med salt, sukker og pepper efter smak. Naar dette er godt omrørt, lægges pureen paa pepper.. Legg ertepureen på et varmt fat og sildestykkerne omkring. sildestykkene rundt.

Note til Modernisert

«Revet brød» er tolket som tørt strøbrød/griljermel. Grammål beholdt i moderne form (30 g smør). Mengde erter var ikke oppgitt; det er foreslått en rimelig mengde. Steking over svak ild er beskrevet som steking i panne. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why must the herring be soaked first?
Salt herring is heavily salted and must be placed in water to draw out the salt. Only after soaking is it cleaned, cut into 3-4 pieces, and fried.
How is the herring fried in paper?
Each herring piece is placed on a buttered paper sprinkled with grated bread. The paper is wrapped up tightly, and the packets are fried on both sides over low heat.
How do I make the pea purée?
Green peas are boiled completely through and rubbed through a colander. The purée is returned to the pot with about 30 g butter and stirred until heated through - it must not boil. Season to taste with salt, sugar, and pepper.
How is the dish served?
The pea purée is placed on a warm platter with the herring pieces around it. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 122, and serves 4 with 3 herrings.

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