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Cod à la flamande

A whole cod stuffed with fish forcemeat, baked in an ovenproof dish on a bed of parsley with white wine and gratinated with grated bread and Parmesan; served with lemon sauce. From Erken's Stor kokebok 1914, p. 79.

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

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About the dish

From the cod chapter of Stor kokebok (1914). One of several cod "dinner-party dishes" with French names, here in Flemish style with white wine, parsley and a gratinated cheese-and-breadcrumb crust.

How to make it

  1. 1

    Prepare the fish

    Clean the fish well and fill the belly with the fish forcemeat.

  2. 2

    Lay the parsley bed

    Sprinkle a layer of chopped parsley in an ovenproof dish, and place small dabs of butter here and there among the parsley.

  3. 3

    Lay in the fish

    Place the fish on top of the parsley and pour the white wine over.

  4. 4

    Gratin layer

    Mix the grated bread and Parmesan and sprinkle the mixture over the fish. Pour 50 g melted butter over.

  5. 5

    Baking

    Put the dish in the oven (about 200 °C (390 °F)) until the fish is cooked through and the surface golden brown, about 30–40 minutes depending on size.

  6. 6

    Serving

    Serve with lemon sauce.

Changes from the original

Measurements converted to modern units (del. = dl), "fiskefarce" given as fish forcemeat, "grated bread" as breadcrumbs/dry grated bread. The method has been divided into numbered steps and given an approximate oven temperature, which is not in the original.

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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. 94)~61% av teksten endretfjernetlagt til
1 2 kg. torsk 250 gr. fiskefarce fiskefarse 2 spiseskeer spiseskjeer hakket persille 100 gr. smør 3 del. hvitvin 2 spiseskeer spiseskjeer revet brød 2 spiseskeer parmesanost. — skarp ost. Sitronsaus. ½ sitron 60 gr. smør salt pepper 1 del. vann. Fisken renses og fyldes fylles med fiskefarcen. Paa fiskefarsen. På et fat, fat som taaler tåler ovnsvarmen, strøes et lag persille; hist og her mellem persillen lægges smaa legges små smørstykker. Fisken lægges herpaa, paaheldes legges herpå, påhelles vinen, overstrøes med det blandede, revne brød og ost. 50 gr. smeltet smør heldes helles over, og fisken sættes settes i ovnen, ovnen til den blir gjennemstekt og er gulbrun. Serveres med citronsaus. sitronsaus. Saften av sitronen has i en emaljert gryte; heri has smøret, salt og pepper samt det kolde vann; dette koker i vannbad, d. v. s. gryten settes op i en annen gryte med kokende vann ¾ time. Sausen serveres varm.

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Frequently asked questions

How is the cod prepared?
The cod is cleaned and filled with 250 g fish forcemeat. It is placed in an ovenproof dish over a layer of chopped parsley with dabs of butter, the white wine is poured over, and the fish is sprinkled with mixed grated bread and Parmesan. Finally 50 g melted butter is poured over, and the fish is baked in the oven until cooked through and golden brown.
What is served alongside?
Lemon sauce.
How much wine is needed?
3 deciliters of white wine, poured over the fish before baking.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 79. It serves 6, with a total time of about 90 minutes.

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