Soaked salt herring is skinned and split, wrapped in butter-brushed white paper and fried in a pan until the paper is golden brown. From Erken's Stor kokebok (1949), p. 145.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 145 (falt i det fri)
A simple, inexpensive herring dish in which the paper keeps the fish juicy. It is served in the paper with the classic accompaniments of potatoes, butter and flatbread.
Prepare the herring
Skin and split the soaked herring.
Wrap in paper
Brush pieces of white paper with melted butter. Wrap each half herring in a piece of paper.
Fry
Fry the herring in a pan in the butter until the paper is golden brown.
Serve
Serve in the paper with hot potatoes, cold butter and flatbread.
Measures are modernised (gr. to g). The original gives neither the soaking time nor the frying time; the herring is fried until the paper is golden brown.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Potet
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