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Sole à la Villeroi (sole à la Villeroi)

Erken's sole à la Villeroi: sole fillets salted and steamed tender for about 15 min in white wine and mushroom stock in an ovenproof dish, plated with white-wine sauce and shredded mushroom, crayfish and truffle, with puff-pastry leaves, lemon and green peas as garnish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 86 (falt i det fri)

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About the dish

One of the French-inspired sole dishes in Erken's fish chapter, with white-wine sauce, crayfish, mushroom and truffle and puff-pastry leaves ('terteblad') around the platter – typical party food in 1914.

How to make it

  1. 1

    Prepare the fillets

    Cut the fillets from the sole, season them with salt and pepper and place them in a buttered ovenproof dish.

  2. 2

    Steam the fish

    Pour the white wine and mushroom stock over and steam the fillets tender in a hot oven, about 15 minutes.

  3. 3

    Plate

    Lift the fillets onto the serving platter and pour the white-wine sauce over.

  4. 4

    Garnish

    Scatter over mushroom, crayfish and truffle, all cut into fine strips. Arrange the puff-pastry leaves around the fish and garnish with lemon and cooked green peas.

Changes from the original

The ingredient list was broken up by OCR and reassembled; unclear quantities (white-wine sauce, green peas) were interpreted as ½ l sauce and ¼ l peas. Deciliters/liters are spelled out, 'krebs' is modernized to crayfish, 'butterdeigsblade/terteblade' to puff-pastry leaves, and the method is divided into steps 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. 86) → 1949 (korrekturlest, s. 106)~46% av teksten endretfjernetlagt til
3 tunger eller 3 flyndrer 1 del. hvitvin 1 del. champignonsaft 1/2 l. hvitvinsaus 10 krebs kreps 10 champignons trøfler smeltet smør salt pepper citron 1/4 l. grønne erter butterdeigsblade. Fileterne butterdeigsblade salt. Filetene utskjæres, saltes, lægges legges i ildfast fat, paaheldes påhelles vinen og champignonsaften og dampes møre, ca. 15 minutter. Fileten lægges legges op paa på fiskefatet, overheldes overhelles hvitvinsausen og overstrøes champignons, krebs kreps og trøfler, alt skaaret skåret i fine strimler. Terteblade lægges Terteblacle legges omkring fisken.

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Frequently asked questions

Which fish can I use?
The recipe uses 3 sole, but 3 flounder can be used instead. The fish is filleted before cooking.
How long are the fillets steamed?
The fillets are salted, placed in an ovenproof dish with white wine and mushroom liquid, and steamed tender for about 15 minutes.
How is the dish plated?
The fillets are placed on the serving platter, covered with white-wine sauce (about 1/2 liter) and scattered with mushrooms, crayfish and truffles cut into fine strips. Puff-pastry leaves ('terteblad') are arranged around the fish.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 86. It serves 6 and takes about 80 minutes in all.

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