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Cod à la noble dame (cabillaud à la noble dame)

Cod à la noble dame from Erken's Stor kokebok 1914: cod fillets placed in a greased ovenproof dish with parsley, salt, pepper, white wine, lemon juice and fish stock, dabs of butter on top, steamed in a water bath in the oven 20–30 min and served in the dish with finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 80 (falt i det fri)

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About the dish

From the fish chapter of Stor kokebok (1914). One of several finer cod dishes with French names, intended for dinner-party fare. The fish is steamed in an ovenproof dish in a water bath in the oven and served in the dish.

How to make it

  1. 1

    Prepare the fish

    Clean the cod well and cut the fillets free from skin and bones.

  2. 2

    Place in the dish

    Place the fillets in a well-greased, ovenproof dish. Sprinkle parsley, salt and pepper between the pieces, and pour over white wine, lemon juice and fish stock.

  3. 3

    Add the butter

    Cut the butter into small pieces and place them on top of the fish.

  4. 4

    Steam in the oven

    Put the dish in a roasting pan or pan with boiling water and steam in the oven at about 175 °C (345 °F) for 20–30 minutes, until the fish is heated through and flakes apart.

  5. 5

    Serve

    Serve the fish in the dish it was baked in, and sprinkle plenty of finely chopped parsley over.

Changes from the original

Measurements modernized: "del." interpreted as deciliters, grams kept. Salt and pepper given as "to taste." The steps have been rewritten in modern Norwegian with a stated oven temperature.

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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. 80) → 1949 (korrekturlest, s. 96)~45% av teksten endretfjernetlagt til
Torsk à la noble dame. (Cabillaud à la noble dame.) Ingrediensliste: 2 kg. torsk 60 gr. smør 2 spiseskeer spiseskjeer finhakket persille saft av 1 citron 2 1/2 del. sitron 2½ dl. hvitvin 1 del. dl. fiskekraft salt pepper. pepper Fisken rengjøres, og fileterne filetene skjæres fra skind skinn og ben, lægges legges i et godt smurt, ildfast fat. Mellem stykkerne stykkene drysses persille, salt og pepper, vin, citronsaft sitronsaft og fiskekraft. Smørret Smøret deles i smaastykker småstykker og lægges ovenpaa legges ovenpå fisken. Fatet sættes ind settes inn i ovnen i en pande panne med kokende vand; vann; dampes i 20—30 20–30 minutter. Anrettes i det fat, fat den er kokt i, og overdrysses med meget finhakket persille.

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Frequently asked questions

How is the fish prepared in this dish?
The cod is filleted free of skin and bones and placed in a well-greased ovenproof dish with parsley, salt, pepper, white wine, lemon juice and fish stock. The butter is cut into small pieces and placed on top. The dish is put in the oven in a pan with boiling water and steamed for 20–30 minutes.
How much fish and liquid is needed for 6 servings?
2 kg cod, 2 1/2 dl white wine, 1 dl fish stock, the juice of 1 lemon, 60 g butter and 2 tablespoons finely chopped parsley.
How is the dish served?
It is arranged in the same dish it was cooked in, and sprinkled with plenty of finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 80.

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