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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 95)~73% of the text changedremovedadded
(Cabillaud à l'anglaise.) 2 kg kg. torsk (ikke for stor). eller 1 stk kg. torskefileter ½ sitron (saften). salt pepper 100 g gr. smør (smeltet). 1 dl ½ l. fiskekraft. salt (etter smak). pepper (etter smak). potetballer (til anretning). 1 ss finhakket persille (til pynt). Rens fisken Fisken, som ikke bør være meget stor, renses, og skjær filetene fri skjæres fra skinn og ben.. Dypp filetene ben. Filetene dyppes i smeltet smør, dryss dem dynkes med sitronsaft og strø over sitronsaften, bestrøes med litt salt pepper og pepper.. Rull hver filet salt. Filetene rulles sammen fra den bredeste enden, og fest rullen med ende av. Hold filetene sammen ved å stikke en liten smurt trepinne eller tannpirker.. Legg rullene pinne i. Legges i et smurt, ildfast fat. Hell over fiskekraften fat, påhelles kraften og resten av smøret, smeltet i varmt vann. Sett fatet Settes i varm ovn (ca. 200 °C) i omtrent ca. 20 minutter, og øs kraften minutter; dryppes ofte over.. Legg fiskerullene over med kraften. Anrettes i ring rundkrets på et fat. Fyll fatet. Pinnene fjernes. I midten legges potetboller, overhelt med potetballer, hell smeltet smør over smør, og dryss bestrødd med litt finhakket persille på.. persille. Serveres med hollandsk saus, tomatsaus eller mousselinesaus. mousseline-saus.

Note on Modernised

Mål omregnet (del. = dl); «pinde» modernisert til tannpirker/kjøttnål. Potetballer og persille til pynt er ført opp som ingredienser. Ovnstemperatur er anslått, da originalen bare sier «varm ovn».

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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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