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Cod à l'anglaise

Cod fillets brushed with melted butter and lemon juice, rolled up, baked about 20 minutes in an ovenproof dish with fish stock and butter, arranged in a ring with potato balls in the center and served with hollandaise, tomato sauce or mousseline sauce. Erken 1914, pp. 79–80.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 79 (falt i det fri)

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About the dish

A cod dinner-party dish from Stor kokebok (1914). Fillets are rolled into small roulades, baked in fish stock and butter and arranged in a ring with potato balls in the center — a typical presentation of the era's French-inspired cuisine.

How to make it

  1. 1

    Filleting

    Clean the fish and cut the fillets free from skin and bones.

  2. 2

    Season

    Dip the fillets in melted butter, sprinkle them with lemon juice and add a little salt and pepper.

  3. 3

    Roll the fillets

    Roll each fillet up from the widest end, and fasten the roll with a small greased wooden pick or toothpick.

  4. 4

    Baking

    Place the rolls in a greased, ovenproof dish. Pour over the fish stock and the rest of the butter, melted in hot water. Put the dish in a hot oven (about 200 °C (390 °F)) for around 20 minutes, and baste often with the stock.

  5. 5

    Arranging

    Arrange the fish rolls in a ring on a dish. Fill the center with potato balls, pour melted butter over and sprinkle finely chopped parsley on.

  6. 6

    Serving

    Serve with hollandaise, tomato sauce or mousseline sauce.

Changes from the original

Measurements converted (del. = dl); "pinde" modernized to toothpick/skewer. Potato balls and parsley for garnish have been listed as ingredients. The oven temperature is estimated, as the original only says "hot oven."

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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. 79) → 1949 (korrekturlest, s. 95)~37% av teksten endretfjernetlagt til
(Cabillaud à l'anglaise.) 2 kg. torsk citron eller 1 kg. torskefileter ½ sitron salt pepper 100 gr. smør 1 del. ½ l. fiskekraft. Fisken, som ikke bør være meget stor, renses, og fileterne filetene skjæres fra skind skinn og ben. Fileterne Filetene dyppes i smeltet smør, dynkes med citronsaften, sitronsaften, bestrøes med litt pepper og salt. Fileterne Filetene rulles sammen fra den bredeste ende av. Hold fileterne filetene sammen ved at å stikke en liten smurt pinde pinne i. Lægges Legges i smurt, ildfast fat, paaheldes påhelles kraften og resten av smørret, smøret, smeltet i varmt vand. Sættes vann. Settes i varm ovn i ca. 20 minutter; dryppes ofte over med kraften. Anrettes i rundkreds paa rundkrets på fatet. Pinnene fjernes. I midten fyldes potetesboller, overheldt legges potetboller, overhelt med smeltet smør, og bestrøet bestrødd med litt finhakket persille. Serveres med hollandsk saus, tomatsaus eller mousseline-saus.

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Frequently asked questions

How long should the fish rolls bake?
About 20 minutes in a hot oven. Baste often with the fish stock so they don't dry out.
How do I hold the fillet rolls together?
Roll the fillets up from the widest end and insert a small greased wooden pick. Today you can also use kitchen twine or a toothpick.
What is served alongside?
Potato balls in the center of the dish, drizzled with melted butter and finely chopped parsley, plus hollandaise, tomato sauce or mousseline sauce.
Which fish works best?
Cod, about 2 kg, and preferably not too large a fish. The fillets are cut free from skin and bones. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 79.

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