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Herring, Fresh, Boiled

Erken's simple recipe for boiled fresh herring from 1914: the herring is cleaned and boiled whole in salted water with onion, peppercorns and vinegar in an enameled pot, plated with boiled carrots and turnips, strewn with parsley and served with parsley butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 115 (falt i det fri)

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About the dish

From the chapter "Various herring dishes" in Stor kokebok (1914). Erken stresses that herring is "5 times as cheap as meat" in food value, and that good herring should have clear eyes, glistening scales and red gills.

How to make it

  1. 1

    Clean the herring

    Scrape off the scales, cut off the head at the eyes and remove the innards. Wash the herring well in cold water.

  2. 2

    Boil the stock

    Bring the water to a boil with salt, onion, peppercorns and vinegar in an enameled pot.

  3. 3

    Cook the herring

    Put the herring in whole into the boiling water and let them finish gently over low heat, 8–10 minutes, until the flesh loosens from the backbone.

  4. 4

    Vegetables

    Boil the carrots and turnips tender in their own water and cut them neatly into batons or slices.

  5. 5

    Plate up

    Let the water drain off the herring well. Set it on a warm platter with the cut carrots and turnips, and strew generously with chopped parsley.

  6. 6

    Serve

    Serve with parsley butter: melt the butter and stir in finely chopped parsley.

Changes from the original

The salt amount is reduced to a modern level (the original uses 3 dl salt to 2½ l water). Measures are given in modern units (dl, tbsp), and the amounts for herring, carrot and turnip are estimated. The method is broken into steps in modern Norwegian.

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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. 115) → 1949 (korrekturlest, s. 141)~89% av teksten endretfjernetlagt til
Sild 2½ l. vand 3 del. 12 sild 12 ansjos 15 gr. salt 1 løk egg 4 hele pepperkorn 1½ spiseskjeer melk 50 gr. rugmel Y 2 del. eddik persille støtt kavring 100 gr. fett eller smør. Silden renses, idet skjællene skrapes av og hodet avskjæres ved øinene, vaskes godt. Sildene kokes hele vaskes, ryggbenet borttas, fisken skylles igjen hurtig over, tørres. En renset ansjos legges inn isteinfor benet. Vendes i det kokende, saltede vand, tilsat løk, pepperkorn blandede egg og eddik. Kok melk, rulles derpå i emaljert gryte. Naar fisken er kokt, maa vandet rinde godt av, kavring, mel og fisken lægges paa fat med kokte, finskaarne gulerøtter salt, som er blandet sammen, og næper. Strøes tykt over med persille. stekes gulbrune i det hete fett eller brunede smør. Serveres med persillesmør. smør eller søtsur saus, potetpuré og grønnsaker.

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Frequently asked questions

How do I clean the herring before boiling?
Scrape off the scales, cut off the head at the eyes and wash the herring well. The herring is then boiled whole.
What is added to the cooking water?
2½ liters of water is boiled with 3 deciliters of salt, 1 onion, 4 whole peppercorns and 1½ deciliters of vinegar. Use an enameled pot.
What is served with the boiled herring?
Let the water drain off well, set the herring on a platter with boiled, finely cut carrots and turnips, strew thickly with parsley and serve with parsley butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 115. Given as 4 servings with about 45 minutes total time.

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