Salted redfish (sprengt uer)

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XI. En uges middage, s. 149 (falt i det fri)

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1
Salt the fish
Buy the redfish on Monday. Clean and wash it, and cut it along the back down to the bone. Sprinkle salt inside the belly and on the outside. Place it on a dish and turn it now and then in the brine. Leave it like this until the day it is to be used.
2
Cook the fish
Wash the fish and cut it into slices two fingers thick. Put the slices into boiling water and boil until the fish comes away from the bones.
3
Serve
Serve with melted butter into which the hard-boiled, finely chopped egg has been stirred. Any leftover fish is used for plukkfisk (Norwegian fish stew).
4
Note
Note: Keep the fish cool while it is in salt.

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