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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 86)~88% of the text changedremovedadded
3 stk tunger (eller eller 3 flyndrer). flyndrer 1 dl hvitvin. del. hvitvin 1 dl sjampinjongkraft (kokekraft av sjampinjong). 0,5 l hvitvinssaus (ferdig saus). del. champignonsaft 1/2 l. hvitvinsaus 10 stk kreps (kokte og rensede). krebs 10 stk sjampinjonger (kokte, skåret i fine strimler). 50 g trøffel (skåret i fine strimler). 50 g champignons trøfler smeltet smør (smeltet, til fatet). 1 ts salt. 0,5 ts pepper. 0,5 stk sitron (til pynt). 2,5 dl salt pepper citron 1/4 l. grønne erter (kokte, til pynt). 12 stk butterdeigsblad (bakte, til pynt rundt fisken). Skjær ut filetene av tungene, salt og pepre dem og legg dem butterdeigsblade. Fileterne utskjæres, saltes, lægges i et smurt, ildfast fat.. Hell hvitvinen fat, paaheldes vinen og sjampinjongkraften over champignonsaften og damp filetene møre i varm ovn, dampes møre, ca. 15 minutter.. Legg filetene opp på fiskefatet minutter. Fileten lægges op paa fiskefatet, overheldes hvitvinsausen og hell hvitvinssausen over.. Strø over sjampinjong, kreps overstrøes champignons, krebs og trøffel, trøfler, alt skåret skaaret i fine strimler. Legg butterdeigsbladene rundt fisken og pynt med sitron og kokte grønne erter. Terteblade lægges omkring fisken.

Note on Modernised

Ingredienslisten var brutt opp av OCR og er satt sammen på nytt; utydelige mengder (hvitvinssaus, grønne erter) er tolket til ½ l saus og ¼ l erter. Desiliter/liter er skrevet ut, «krebs» er modernisert til kreps, «butterdeigsblade/terteblade» til butterdeigsblad, og fremgangsmåten er delt i trinn med angitt ovnstemperatur.

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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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