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Herring "Biff"

Herring biff from Erken 1914, a refined take on fried herring: fresh herring is boned while whole, seasoned, breaded in egg and rusk crumbs and fried light brown in butter; garnished with thin cucumber slices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 117 (falt i det fri)

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About the dish

"Sildebif" is Erken's finer version of fried herring: the herring is carefully boned so it holds its shape, breaded and fried like a little steak. Garnished with thin cucumber slices, it became respectable enough for the Sunday table.

How to make it

  1. 1

    Clean the herring

    Clean the herring, slit the belly and cut off the head. Wash the herring well.

  2. 2

    Remove the backbone

    Hold the herring in your left hand and grip the backbone with your right thumb and forefinger. Push the flesh from the bone so the herring stays whole, and remove all the rib bones.

  3. 3

    Bread

    Fold the herring back together as whole, season with salt and pepper and make a couple of small cuts in the skin. Turn the fish in beaten egg and then in sifted rusk crumbs.

  4. 4

    Fry

    Fry the herring light brown in butter over medium heat, a few minutes on each side.

  5. 5

    Serve

    Set the herring on a serving platter and lay strips of very thin cucumber slices over each herring.

Changes from the original

Measures converted to modern units; "rusk" replaced with dry rusk crumbs/breadcrumbs. The amounts of egg and rusk crumbs are estimated, as the original does not give them.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 117) → 1949 (korrekturlest, s. 142)~86% av teksten endretfjernetlagt til
12 store, ferske sild 1 spiseske spiseskje salt 1 teske teskje pepper egg kavring smaa grønne agurker 1 løk 80 gr. smør. fett eller smør 1 del. støtt kavring. Silden renses, skjæres op i buken, hodet skjæres av. Silden vaskes godt og rygbenet uttages. Dette gjøres paa følgende maate: Silden holdes flekkes i venstre haand, ryggen, så benet kan trekkes ut, strøes med høire haands tommel og pekefinger holder man rygbenet. Kjøttet skubbes fra, salt og silden forblir fuldstændig hel. Fjern alle ribben. Silden lægges sammen som hel; skindet gives et par smaa indsnit, hvorefter fisken står nogen timer. Avtørres i fiskeklædet, vendes i vispet egg støtt kavring, pepper og sigtet kavring salt og stekes lysebrun pent brune i smør. Paa hver sild lægges, naar den er lagt op paa anretningsfatet, striper av ganske tynde skiver agurk. smør eller fett. Løken brunes for sig i smør og legges over fisken på fatet.

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Frequently asked questions

How do I get the backbone out without ruining the herring?
Clean the herring, slit the belly and remove the head. Hold the herring in your left hand and grip the backbone with your right thumb and forefinger. Push the flesh from the bone, and the herring stays whole. Then remove all the rib bones.
What do I bread the herring in?
The herring is folded back together as whole, the skin is given a couple of small cuts, and it is turned in beaten egg and sifted rusk crumbs. Fried light brown in butter (about 80 g for 12 herring).
How is the herring biff plated?
Set the herring on the serving platter and lay strips of rather thin slices of small green cucumbers on each herring.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 117. It makes 6 servings with 12 large, fresh herring, and takes around 55 minutes in all.

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