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Stewed Fish Offal

Erken 1914, p. 156: Stewed fish offal of swim bladder, liver, roe, and milt simmered 20 min in salted water, placed in a baking dish and covered with a white sauce of butter, flour, cream, cold water, and sherry, baked 15–20 min in the oven, and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 156 (falt i det fri)

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About the dish

From the fish chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Fish offal — swim bladder (krøl), liver, roe, and milt — was fully used in the household and considered a delicacy in the season for fresh cod.

How to make it

  1. 1

    Boil the offal

    Wash the offal well. Put it into boiling salted water (1 liter water with about 0.5 dl salt) and let it simmer for 20 minutes.

  2. 2

    Clean and cut up

    Lift out the offal, trim off membranes and impurities, cut it up, and place it in a greased baking dish.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour, and thin with the cream or milk. Bring the sauce to a boil. Add the cold water and the sherry, and season with salt.

  4. 4

    Bake

    Pour the sauce over the offal. Put the dish in the oven and let it bake gently for 15–20 minutes.

  5. 5

    Serve

    Sprinkle the finely chopped parsley over just before serving.

Changes from the original

Measures are modernized (deciliters, grams, tablespoons). "Krøl" is retained with an explanation as a note. The salt amount for the cooking water is converted to a practical measure. The method is divided into numbered steps in modern language.

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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. 156) → 1949 (korrekturlest, s. 184)~36% av teksten endretfjernetlagt til
Krøl, Krøll, lever, rogn og melke 25 gr. smør 20 gr. hvetemel 1 1/2 del. fløte eller melk 1 spiseske spiseskje koldt vand 1/2 vann 3/4 del. sherry salt 1 spiseske spiseskje finhakket persille. Den godt vaskede indmat sættes innmat settes over ilden varmen i kokende, kokende saltet vand vann — til 1 1. vand 1/2 l. vann 3/4 del. salt — smaakoker småkoker i 20 minutter. Tages Tas op, pyntes av, opskjæres og lægges legges i ildfast, smurt form; overheldes overhelles følgende saus: Smelt smørret, smøret, rør i melet, spæd spe med fløten eller melken og gi det et opkok. Tilsæt Tilsett det kolde vand vann og vinen. Formen sættes settes i ovnen og smaasurrer småsurrer 15—20 minutter. Idet det skal serveres, strøes den finhakkede persille over.

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Frequently asked questions

What is "fish offal" in this recipe?
Swim bladder (fish maw), liver, roe, and milt — that is, the offal from fish, preferably cod.
How is the offal pre-boiled?
Well-washed offal is put into boiling salted water (1/2 dl salt per liter of water) and simmers for 20 minutes. It is then lifted out, trimmed, and cut up.
How is the sauce made, and how long does the dish stay in the oven?
Melt 25 g butter, stir in 20 g wheat flour, thin with 1 1/2 dl cream or milk, and bring to a boil. Add 1 tablespoon cold water and 1/2 dl sherry. Pour the sauce over the offal in a greased baking dish and let it bake gently in the oven 15–20 minutes. Sprinkle finely chopped parsley over just before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 156.

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