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.

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.

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
Prepare the fish
Clean the fish well and fill the belly with the fish forcemeat.
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
Lay in the fish
Place the fish on top of the parsley and pour the white wine over.
4
Gratin layer
Mix the grated bread and Parmesan and sprinkle the mixture over the fish. Pour 50 g melted butter over.
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
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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