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Herring Fricassee

Herring fricassee from Erken's Stor kokebok 1914: fresh herring is boiled in salted water and set on a platter, while carrots and parsley roots are boiled tender; the stock is used for a roux-based butter and flour sauce that simmers 10 minutes, mixed with the cut roots, chives and parsley and poured over the fish.

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

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About the dish

One of Erken's economical herring dishes, where both the fish and the cooking water from the root vegetables are used. The chapter highlights herring as "a healthy, nourishing and cheap food."

How to make it

  1. 1

    Boil the vegetables

    Boil the carrots and parsley roots tender in lightly salted water. Strain off the stock and keep it. Cut the roots neatly into batons or slices.

  2. 2

    Boil the herring

    Clean the herring, cut it up and put it in boiling, salted water. Let it finish steeping a few minutes, and set it neatly on a slightly deep platter.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with 7.5 dl of the vegetable stock. Let the sauce simmer for 10 minutes, and season with salt.

  4. 4

    Mix in

    Turn the cut roots in the sauce and stir in the chives and parsley.

  5. 5

    Serve

    Pour the hot sauce over the plated fish and serve at once.

Changes from the original

Measures are converted to modern units (dl, tbsp, g), "wheat flour" is standardized, and the method is broken into numbered steps. The salt amount is given by judgment.

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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. 140)~46% av teksten endretfjernetlagt til
1 i kg. fersk sild 4 gulerøtter 3 persillerøtter 1 spiseske finskaaren græsløk 1 spiseske finhakket persille i spiseskje finsk åren gressløk 60 gr. smør 40 gr. hvetemel vand 1 spiseskje finhakket persille vann salt. Fisken renses, skjæres op og kokes i det kokende, saltede vand; lægges vann; legges pent op paa på et litt dypt fat. Rotterne kokes, Røttene kokes til de er møre, vandet vannet siles fra, og rotterne røttene skjæres pent op. Smørret Smøret smeltes, irøres melet, spædes spes med ¾ l. 1. av grønsakevandet; smaakoker grønnsakvannet; småkoker i 10 minutter; de opskaarne opskårne røtter vendes varmes i sausen. Græsløk Gressløk og persille røres i sausen, som heldes helles over den oplagte fisk.

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Frequently asked questions

Which herring do I use for herring fricassee?
The recipe uses 1 kg of fresh herring, which is cleaned and cut up before it is boiled in boiling, salted water.
How do I make the sauce?
Melt 60 g butter, stir in 40 g wheat flour and thin with ¾ liter of the water the vegetables were boiled in. Let the sauce simmer for 10 minutes before the cut roots, chives and parsley are turned in.
Which vegetables belong in it?
4 carrots and 3 parsley roots are boiled tender and cut neatly, plus 1 tablespoon of finely cut chives and 1 tablespoon of finely chopped parsley stirred into the sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 115. The dish makes 4 servings and takes around 50 minutes.

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