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Creamed salt fish

Erken's creamed salt fish from 1914: leftover cooked salt fish is simmered in a milk thickening, drawn for 10 minutes over a water bath, and finished by stirring in two beaten eggs, pepper, mustard, and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 132 (falt i det fri)

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About the dish

A thrifty dish made from leftover cooked salt fish. Erken lets the mixture draw over a water bath so the eggs can be stirred in at the end without curdling.

How to make it

  1. 1

    Clean the fish

    Remove the skin and bones from the leftover fish and cut it into suitable pieces.

  2. 2

    Make the thickening

    Stir the flour into a small portion (about 1/2 dl) of the milk to make a lump-free thickening. Bring the rest of the milk to a boil.

  3. 3

    Thicken the mixture

    Stir the thickening into the boiling milk.

  4. 4

    Bring to a boil with the fish

    Add the fish and bring the whole thing to a boil, stirring constantly.

  5. 5

    Draw over a water bath

    Set the pot in a pan of boiling water and let the mixture continue to cook for 10 minutes.

  6. 6

    Finish

    Just before serving, stir in the two beaten eggs off the direct heat, along with the pepper, mustard, and parsley.

Changes from the original

Measures have been converted to dl, grams, and tsp/tbsp. "1 deep plate of cooked, salt fish" is estimated at about 500 g. "Freshly strained milk" = fresh whole milk. Clarified that the eggs are stirred in off the direct heat.

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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. 132) → 1949 (korrekturlest, s. 161)~57% av teksten endretfjernetlagt til
1 dyp tallerken kokt, salt fisk ½ l. nysilet melk 30 gr. hvetemel 2 egg 1 knivsod pepper ½ teske sennep 1 spiseske finhakket persille. Fiskeresterne Fiskerestene befries for skind skinn og ben. Melet utrøres med ½ 1 del. av melken; denne jevning røres i resten av den kokende melk; tilsæt tilsett fisken, la det hele naa nå kokepunktet under stadig omrøren, sæt kokekarret sett kokekaret derefter i en pande panne med kokende vand, vann, kok videre i 10 minutter. Idet fisken skal serveres, røres to vispede egg i, likeledes pepper, sennep og persillen. Ingredienser: ½ l. salt fisk ½ l. nysilt melk 30 gr. hvetemel 2 egg 1 knivsodd pepper ½ teskje sennep 1 spiseskje finhakket persille.

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Frequently asked questions

Can I use leftover cooked fish for this dish?
Yes, this recipe is made precisely for leftover fish. You need about 1 deep plate of cooked, salt fish, cleaned of skin and bones before use.
How do I make the sauce without it going lumpy?
Stir the 30 g of flour into about half of the milk (of a total of 1/2 liter), and stir this thickening into the rest of the milk as it boils. Then add the fish while stirring constantly.
How long should the dish cook?
Once everything has reached a boil, set the pot in a pan of boiling water (a water bath) and continue cooking for 10 minutes. The total time is around 30 minutes.
When are the eggs and seasonings added?
Just before serving, stir in two beaten eggs along with a knife's tip of pepper, 1/2 teaspoon of mustard, and 1 tablespoon of finely chopped parsley.

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