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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 79) → Modernised~82% of the text changedremovedadded
1 stk torsk (hel, renset). 250 gr. fiskefarce g fiskefarse. 2 spiseskeer ss hakket persille persille. 100 gr. g smør (hvorav 50 g smeltes til overhelling). 3 del. hvitvin dl hvitvin. 2 spiseskeer ss tørt revet brød (griljermel). 2 spiseskeer parmesanost. Fisken renses ss revet parmesan. Rens fisken godt og fyldes fyll buken med fiskefarcen. Paa et fat, som taaler ovnsvarmen, strøes fiskefarsen.. Strø et lag persille; hist hakket persille i et ildfast fat, og legg små smørklatter her mellem og der mellom persillen.. Legg fisken oppå persillen lægges smaa smørstykker. Fisken lægges herpaa, paaheldes vinen, overstrøes med det blandede, revne og hell hvitvinen over.. Bland revet brød og ost. parmesan og strø blandingen over fisken. Hell 50 gr. g smeltet smør heldes over, og fisken sættes over.. Sett fatet i ovnen, ovnen (ca. 200 °C) til den blir gjennemstekt og fisken er gulbrun. gjennomstekt og overflaten gyllenbrun, ca. 30–40 minutter alt etter størrelse.. Serveres med citronsaus. sitronsaus.

Note on Modernised

Mål omregnet til moderne enheter (del. = dl), «fiskefarce» angitt som fiskefarse, «revet brød» som griljermel/tørt revet brød. Fremgangsmåten er delt i nummererte trinn og gitt omtrentlig ovnstemperatur, som ikke står i originalen.

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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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