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.

Creamed salt fish

Name: Creamed salt fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g cooked, salt fish (leftovers, skinned and boned (about 1 deep plate)); 5 dl whole milk (fresh); 30 g all-purpose flour; 2 pcs eggs (beaten); 1 knife's tip pepper; 0.5 tsp mustard; 1 tbsp finely chopped parsley

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
Clean the fish
Remove the skin and bones from the leftover fish and cut it into suitable pieces.
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
Thicken the mixture
Stir the thickening into the boiling milk.
4
Bring to a boil with the fish
Add the fish and bring the whole thing to a boil, stirring constantly.
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
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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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

Modernised → 1949 (proofread, p. 161)~83% of the text changedremovedadded

~~500 g kokt, saltet fisk (rester, uten skinn og ben (ca. 1 dyp tallerken)). 5 dl helmelk (fersk). 30 g hvetemel. 2 stk egg (vispet). 1 knivsspiss pepper. 0,5 ts sennep. 1 ss finhakket persille. Fjern~~ Fiskerestene befries for skinn og ~~ben fra fiskerestene og del fisken i passe biter.. Rør melet ut~~ ben. Melet utrøres med ~~en liten del (ca. ½ dl)~~ 1 del. av ~~melken til en klumpfri jevning. Kok opp~~ melken; denne jevning røres i resten av ~~melken.. Rør jevningen inn i~~ den kokende ~~melken.. Tilsett fisken og~~ melk; tilsett fisken, la det hele nå kokepunktet under stadig ~~omrøring.. Sett kjelen~~ omrøren, sett kokekaret derefter i en panne med kokende ~~vann og la stuingen koke~~ vann, kok videre i 10 ~~minutter.. Rett før servering~~ minutter. Idet fisken skal serveres, røres de to vispede ~~eggene inn utenom sterk varme, sammen med~~ 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.

Note on Modernised

Mål er omregnet til dl, gram og ts/ss. «1 dyp tallerken kokt, salt fisk» er anslått til ca. 500 g. «Nysilet melk» = fersk helmelk. Presisert at eggene røres inn utenom sterk varme.

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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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