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Whitefish (sik)

Fresh whitefish is cleaned, salted, scalded with boiling vinegar and simmered for 1 hour in a stock of salted water, onion, bay leaf, peppercorns and parsley. Served with butter and horseradish or whipped cream. From Erken's Stor kokebok (1949), p. 138.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 138 (falt i det fri)

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About the dish

Erken writes that whitefish is best in spring and summer, that the roe is good for caviar, and that the fish should be cooked as soon as it is caught.

How to make it

  1. 1

    Clean and salt

    Clean and wash the fish in water, but do not wash off the slime layer. Salt the fish and pour a little boiling vinegar over it, for the sake of the colour.

  2. 2

    Boil

    Pour enough boiling salted water into the fish kettle to cover the fish. Add the onion, bay leaf, whole peppercorns and a bunch of parsley.

  3. 3

    Simmer

    Let the fish simmer for 1 hour. It can be cooked whole or in slices, as you prefer.

  4. 4

    Serve

    Serve with melted butter and grated horseradish, or with whipped cream mixed with grated horseradish, vinegar and sugar. Bream is prepared in the same way.

Changes from the original

Measures converted; "i løk" has been read as 1 onion. No amount is given for the fish, the salt or the water beyond the water covering the fish.

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Frequently asked questions

When is whitefish at its best?
In spring and summer.
Should the slime layer be washed off?
No, it stays on the fish.
Can bream be cooked the same way?
Yes, according to Erken.

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