Where does the recipe come from?

It is from Henriette Schønberg Erken's 'Stor kokebok' (1914), page 88. The recipe serves 6 and takes about 90 minutes.

How are the sole fillets prepared?

The fillets are cut out, salted and smoothed with a moist knife. They are placed in a buttered, somewhat deep ovenproof dish, you pour on 4 dl fish stock, and they poach slowly in a hot oven until the fish is cooked.

What is the filling under the fish made of?

Cooked, cut-up macaroni (200 g) bound with 2 dl cream and 40 g grated Swiss and Parmesan cheese, with 200 g lobster meat and 50 g finely chopped truffles added. This is placed in the bottom of the dish, the fish fillets on top, and the sauce poured over.

What goes into the sauce?

A roux of 30 g butter and 30 g wheat flour, thinned with 2 dl boiling milk and 1 1/4 dl fish stock, flavored with 50 g grated Swiss cheese and 50 g grated Parmesan, plus 60 g butter.

Sole fillet à la crème (sole fillets in cream sauce)

Erken's sole fillet à la crème: sole fillets poached in fish stock, laid on a macaroni stew with cream, cheese, lobster and truffle, covered with a rich cheese sauce of butter, flour, milk and fish stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 88 (falt i det fri)

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About the dish

From the fish chapter of 'Stor kokebok' (1914). Sole (filets de sole) was party food among the better bourgeoisie, and Erken gives a number of French-inspired variants with lobster, truffle and cheese sauce.

How to make it

1
Macaroni stew
Cook the macaroni, cut it up and mix it with the cream and 40 g grated cheese. Stir in the lobster meat and the finely chopped truffles.
2
Poach the fish
Salt the cut fillets and smooth them with a moistened knife. Place them in a buttered, somewhat deep ovenproof dish, pour over 4 dl fish stock and let the fish poach in a hot oven (about 180 °C (355 °F)) until cooked through, 8–12 minutes.
3
The sauce
Stir butter and flour together, thin with the boiling milk and let the sauce draw for 15 minutes. Add 1¼ dl fish stock and let it simmer another 15 minutes.
4
Finish the sauce
Stir in the grated cheese. Take the sauce off the heat and stir in 60 g butter. Season with salt.
5
Plating
Place the macaroni stew in the bottom of a warm dish, lay the cooked fish fillets on top and pour the sauce over. Serve immediately.

Changes from the original

Quantities are interpreted into modern measures (dl, g). The 40 g of cheese is split equally between Swiss cheese and Parmesan. Truffles can be replaced with button mushroom. Boiling milk for the sauce set at 2 dl, fish stock at 1¼ dl as the original suggests.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 88) → 1949 (korrekturlest, s. 107)~41% av teksten endretfjernetlagt til

(Filets de sole à la crème.) Ingredienser: 200 gr. makaroni 40 gr. reven ~~schweizer- og parmesanost~~ schweizerost 200 gr. ~~hummerkjøt~~ hummerkjøtt 50 gr. trøfler 2 1 del. fløte 3 tunger 4 del. ~~fiskekraft~~ fiskekraft. Saus: 30 gr. smør 30 gr. hvetemel ~~2 del.~~ 1½ l. kokende melk 50 gr. reven schweizerost ~~50 gr. reven parmesanost~~ 60 gr. smør ~~1 1/4~~ 1½ del. fiskekraft. Den kokte ~~opskaarne~~ opskårne makaroni jevnes med fløten og 40 gr. reven ost, irøres hummerkjøttet og de finhakkede trøfler. De ~~utskaarne~~ utskårne tungefileter saltes og glattes med en ~~fugtig~~ fuktig kniv, ~~lægges~~ legges i ildfast, litt dypt, smurt fat, ~~paaheldes~~ påhelles 4 del. ~~fiskekraft~~ fiskekraft, og ~~smaatrækker~~ småtrekker i varm ~~ovn,~~ ovn til fisken er kokt. ~~Bunden~~ Bunnen av fatet ~~belægges~~ belegges med den stuede makaroni, de kokte fiskefileter ~~lægges herpaa,~~ legges herpå, og sausen ~~heldes~~ helles over. Til sausen røres smør og mel sammen, ~~spædes~~ spedes med melken, ~~smaatrækker 1/4~~ småtrekker ¾ time, ~~tilsættes 1 1/4~~ tilsettes 1¾ del. fiskekraft, ~~smaakoker 1/4~~ småkoker ¾ time, irøres den revne ost, og ~~naar~~ når sausen er ~~tat~~ tatt av ~~ilden, haves~~ varmen, has de 60 gr. smør i.

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Frequently asked questions

Where does the recipe come from?: It is from Henriette Schønberg Erken's 'Stor kokebok' (1914), page 88. The recipe serves 6 and takes about 90 minutes.
How are the sole fillets prepared?: The fillets are cut out, salted and smoothed with a moist knife. They are placed in a buttered, somewhat deep ovenproof dish, you pour on 4 dl fish stock, and they poach slowly in a hot oven until the fish is cooked.
What is the filling under the fish made of?: Cooked, cut-up macaroni (200 g) bound with 2 dl cream and 40 g grated Swiss and Parmesan cheese, with 200 g lobster meat and 50 g finely chopped truffles added. This is placed in the bottom of the dish, the fish fillets on top, and the sauce poured over.
What goes into the sauce?: A roux of 30 g butter and 30 g wheat flour, thinned with 2 dl boiling milk and 1 1/4 dl fish stock, flavored with 50 g grated Swiss cheese and 50 g grated Parmesan, plus 60 g butter.

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