Soaked stockfish is skinned, cut into pieces, salted and steamed on a rack over a little water under a tight lid for about 15 minutes, and served with tomato or mustard sauce and potatoes. From Erken's Stor kokebok (1949), p. 185.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 185 (falt i det fri)
Stockfish was an important food in Norway, and the book shows both steaming and frying the soaked fish. Steaming keeps the fish firm without boiling out the flavour.
Prepare the fish
Skin the soaked stockfish and cut it into nice pieces. Sprinkle with salt.
Steam the fish
Lay the pieces on a rack in a suitably large pot with a little water, or on a greased plate if you have no rack. Cook under a tight lid for about 15 minutes.
Alternative
The fish can also be cooked between two plates set over a kettle or pot of boiling water.
Serve
Serve with tomato sauce or mustard sauce, potatoes and boiled or raw grated root vegetables.
The text is split into steps. Amounts and times are unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Teksten er delt i steg, og «vannkjel» er skrevet som vannkjele. Mengder og tider er uendret.
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