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Herring in Rémoulade Sauce

Soaked cured herring cut into centimeter-thick slices and reassembled as a whole fish, covered with a green rémoulade sauce of hard-boiled egg yolks, mustard and blanched chopped onion, tarragon, parsley and capers.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

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About the dish

A cold herring dish with a green, egg-based sauce from the herring section of "Stor kokebok" (1914). Spinach green was used as a natural green coloring in the kitchens of the era.

How to make it

  1. 1

    Prepare the herring

    Clean the soaked herring of skin and bones, but leave the head on. Reassemble the herring as a whole and cut it crosswise into centimeter-thick slices. Set the slices on a platter in the herring's shape.

  2. 2

    Blanch the vegetables

    Give the cleaned onion, the tarragon leaves and the parsley a boil-up in water. Press the water off well and chop the onion, tarragon and parsley together with the capers.

  3. 3

    Stir the sauce

    Rub the hard-boiled egg yolks smooth with the mustard and stir the chopped vegetables into the mixture. Add a pinch of spinach green for color.

  4. 4

    Serve

    Pour the sauce over the herring and serve cold.

Changes from the original

The quantities are kept. "Knife tip of spinach green" is given as a pinch of green spinach coloring (may be omitted). The method continues on the next page in the original and has been assembled here.

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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. 123) → 1949 (korrekturlest, s. 148)~43% av teksten endretfjernetlagt til
3 sild 2 løk 2 estragonblade 1 liten bundt bunt persille 1 spiseske I spiseskje kapers 3 haardkokte hårdkokte egg 1 teske i teskje sennep 1 knivsod i knivsodd spinatgrønt. Den utvandede utvannede sild befries for skind skinn og ben; hodet skjæres ikke bort. Silden lægges legges igjen sammen som hel, skjæres i centimetertykke skiver tvers over; overheldes tversover; overhelles følgende saus: Den rensede løk, estragonbladene og persillen gives gis et opkok i vand; vandet vann; vannet presses godt fra, hvorefter løken, estragonbladene og persillen hakkes sammen med kapersen. De haardkokte eggeblommer hårdkokte eggeplommer utgnides med sennepen; de hakkede grønsaker røres heri. og alt blandes.

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Frequently asked questions

Why should the herring be soaked first?
The herring in the recipe is salt cured herring. Soaking in cold water draws out the salt so the fish becomes mild enough to eat as a cold starter. Then the skin and bones are removed, but the head is left on so the herring can be reassembled as a whole and cut into centimeter-thick slices.
How is the rémoulade sauce made?
Onion, tarragon leaves and parsley get a boil-up in water, the water is pressed off well, and they are chopped together with the capers. The yolks of the hard-boiled eggs are rubbed smooth with the mustard, and the chopped vegetables are stirred in. A knife tip of spinach green gives the sauce a green color.
What are the egg whites used for, and where does the recipe come from?
The recipe uses only the egg yolks in the sauce; the whites can be chopped and strewn over as garnish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123, and makes about 4 servings.

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