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Pollock steak

Erken's pollock steak (seibiff, 1914): pollock (saithe) fillet in finger-thick slices, pounded, coated in flour with salt and pepper, fried in butter and cooked gently for 15 minutes with a little fish stock, served with browned onion.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 101 (falt i det fri)

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About the dish

From the chapter on fish, where Erken highlights pollock (saithe) as an "excellently good" and cheap ingredient: "If one only knows how to prepare pollock, one can make use of it in many ways." Pollock steak is the simplest of these - pan-fried slices of pollock fillet with browned onion.

How to make it

  1. 1

    Clean the fish

    Clean and wash the pollock. Remove the skin and bones, and dry the fish flesh well.

  2. 2

    Cut and pound

    Cut the flesh into finger-thick slices and score them a little on both sides with a knife or meat mallet.

  3. 3

    Coat in flour mixture

    Mix the flour, salt and pepper, and coat the fish slices in the mixture.

  4. 4

    Fry

    Fry the slices in butter over good heat until they are nicely browned on both sides.

  5. 5

    Cook gently with stock

    Pour a little fish stock into the pan and let the fish cook gently for about 15 minutes. Turn often and moisten with a little stock now and then.

  6. 6

    Brown the onion

    Cut the onion into thin slices and brown it in butter.

  7. 7

    Serve

    Arrange the fish on a platter and pour the browned onion over it.

Changes from the original

Quantities are estimated for 4 servings, since the original only lists ingredients without measurements. Fish stock is given as an amount; flour has been added to the ingredient list even though it is only mentioned in the method. Butter is retained as the frying fat.

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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. 101) → 1949 (korrekturlest, s. 124)~33% av teksten endretfjernetlagt til
Sei løk pepper salt smør. Fisken renses, vaskes, befries for skind skinn og ben. Kjøttet tørres og skjæres i fingertykke skiver, disse hakkes litt paa på begge sider. Stykkerne Stykkene vendes i en blanding av mel, salt og pepper, stekes i smør over frisk ild; naar sterk varme; når de er godt brune paa på begge sider, heldes sider helles litt fiskekraft i panden. pannen. Fisken vendes ofte, smaasteker småsteker omtrent 15 minutter, mens man av og til helder heller litt kraft i panden. pannen. Løken skjæres i tynde tynne skiver, brunes i smør og heldes helles over fisken, naar fisken når den er lagt op.

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Frequently asked questions

How do I prepare the pollock for steaks?
Clean and wash the fish, remove the skin and bones. Dry the flesh and cut it into finger-thick slices, score the slices a little on both sides, and coat them in a mixture of flour, salt and pepper before frying.
How long should the pollock steak cook?
Brown the slices quickly in butter over lively heat on both sides, then pour a little fish stock into the pan and continue cooking gently for about 15 minutes. Turn the fish often and add more stock now and then. The total time is around 35 minutes.
What is served with the fish?
Onion is cut into thin slices and browned in butter, then poured over the fish after it has been arranged on a platter.

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