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.

Herring Fricassee

Name: Herring Fricassee
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg fresh herring (cleaned); 4 pcs carrots; 3 pcs parsley roots; 1 tbsp chives (finely cut); 1 tbsp parsley (finely chopped); 60 g butter; 40 g wheat flour; 7.5 dl vegetable stock (the cooking water from the roots); 1 tbsp salt (for the cooking water, to taste)

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
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
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
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
Mix in
Turn the cut roots in the sauce and stir in the chives and parsley.
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 140) → Modernised~87% of the text changedremovedadded

~~i kg.~~ 1 kg fersk sild (renset). 4 ~~gulerøtter~~ stk gulrøtter. 3 ~~persillerøtter i spiseskje finsk åren~~ stk persillerøtter. 1 ss gressløk (finskåret). 1 ss persille (finhakket). 60 ~~gr. smør~~ g smør. 40 ~~gr. hvetemel~~ g hvetemel. 7,5 dl grønnsakkraft (kokevannet fra røttene). 1 ~~spiseskje finhakket persille vann salt. Fisken renses, skjæres op~~ ss salt (til kokevannet, etter smak). Kok gulrøtter og ~~kokes~~ persillerøtter møre i ~~det~~ lettsaltet vann. Sil av kraften og ta vare på den. Skjær røttene pent opp i staver eller skiver.. Rens silden, skjær den opp og legg den i kokende, ~~saltede vann; legges~~ saltet vann. La den trekke ferdig noen minutter, og legg den pent op opp på et litt dypt ~~fat. Røttene kokes til de er møre, vannet siles fra,~~ fat.. Smelt smøret, rør inn melet og ~~røttene skjæres pent op. Smøret smeltes, irøres melet, spes~~ spe med ~~¾ 1.~~ 7,5 dl av ~~grønnsakvannet; småkoker~~ grønnsakkraften. La sausen småkoke i 10 ~~minutter;~~ minutter, og smak til med salt.. Vend de ~~opskårne røtter varmes~~ oppskårne røttene i ~~sausen. Gressløk~~ sausen og ~~persille røres i sausen, som helles~~ rør inn gressløk og persille.. Hell den varme sausen over den ~~oplagte fisk.~~ opplagte fisken og server straks.

Note on Modernised

Mål er omregnet til moderne enheter (dl, ss, g), «hvetemel» er hveitemel/hvetemel, og fremgangsmåten er delt i nummererte trinn. Saltmengde er angitt etter skjønn.

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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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