Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Melted Butter for Poached Fish

A simple classic from Erken's Stor kokebok (1914): 120 g dairy butter is melted slowly in a water bath just before serving and salted to taste. Served with poached fish. The water bath preserves the butter's aroma.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)

Be the first to rate

About the dish

One of the simplest sauces in Erken's sauce chapter — melted butter belonged with poached fish, which was everyday fare all along the coast. The point of the water bath is that the butter should not separate or brown, so that its "aroma" of flavor is preserved.

How to make it

  1. 1

    Melt in a water bath

    Place the butter in a small bowl or pot set in a water bath. Melt the butter slowly over gently simmering water just before serving, so it does not brown.

  2. 2

    Season and serve

    Add salt to taste, or leave the butter unsalted. Pour the melted butter over the poached fish, or serve it in a sauce boat.

Changes from the original

Grams are kept; "knife point" is converted to a pinch (about 1 pinch). The water bath is described as a bowl over gently simmering water.

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. 343) → 1949 (korrekturlest, s. 379)~55% av teksten endretfjernetlagt til
120 gr. meierismør 1 knivsod i knivsodd salt. Smørret Smøret smeltes i vandbad vannbad straks før serveringen; tilsættes tilsettes salt eller ikke, som man vil. Ved at å smeltes i vandbad vannbad bevares smørrets smørets aroma. Fin hakket persille, gressløk eller dill has i.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the butter be melted in a water bath?
Because the butter then does not get too hot or brown. According to the recipe, the butter's aroma is preserved when it is melted in a water bath.
How much butter do I need, and should it be salted?
120 grams of dairy butter for 4 servings. Salt is optional – the recipe calls for one pinch of salt "or not, as you prefer."
When should the butter be melted?
Just before serving. The sauce is ready in about 10 minutes and is served with poached fish.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 343.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!