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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. 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. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 107) → Modernised~86% of the text changedremovedadded
(Filets de sole à la crème.) Ingredienser: 3 stk sjøtunger (filetert, ca. 6 fileter). 4 dl fiskekraft (til å trekke fisken i). 200 gr. g makaroni 40 gr. reven schweizerost (kokt og oppskåret). 2 dl fløte. 20 g revet sveitserost (til makaronien). 20 g revet parmesan (til makaronien). 200 gr. g hummerkjøtt (i biter). 50 gr. trøfler 1 del. fløte 3 tunger 4 del. fiskekraft. Saus: g trøffel (finhakket, kan erstattes med champignon). 30 gr. g smør (til sausen). 30 gr. g hvetemel 1½ l. kokende (til sausen). 2 dl melk (kokende). 1,25 dl fiskekraft (til sausen). 50 gr. reven schweizerost g revet sveitserost (til sausen). 50 g revet parmesan (til sausen). 60 gr. g smør 1½ del. fiskekraft. Den kokte opskårne makaroni jevnes (til å røre inn i sausen til slutt). salt. Kok makaronien, skjær den opp og bland den med fløten og 40 gr. reven ost, irøres g revet ost. Rør inn hummerkjøttet og de finhakkede trøfler. De trøflene.. Salt de utskårne tungefileter saltes tungefiletene og glattes glatt dem med en fuktig kniv, legges fuktet kniv. Legg dem i ildfast, et smurt, litt dypt, smurt dypt ildfast fat, påhelles hell over 4 del. fiskekraft, dl fiskekraft og småtrekker la fisken trekke i varm ovn (ca. 180 °C) til fisken er kokt. Bunnen av fatet belegges med den stuede makaroni, de kokte fiskefileter legges herpå, og sausen helles over. Til sausen røres er gjennomkokt, 8–12 minutter.. Rør smør og mel sammen, spedes spe med melken, småtrekker ¾ time, tilsettes 1¾ del. fiskekraft, småkoker ¾ time, irøres den revne ost, kokende melken og når la sausen er tatt trekke 15 minutter. Tilsett 1¼ dl fiskekraft og la den småkoke 15 minutter til.. Rør inn den revne osten. Ta sausen av varmen, has de varmen og rør inn 60 gr. smør i. g smør. Smak til med salt.. Legg makaronistuingen i bunnen av et varmt fat, legg de kokte fiskefiletene på og hell sausen over. Serveres straks.

Note on Modernised

Mengder er tolket til moderne mål (dl, g). Ostemengden på 40 g er delt likt mellom sveitserost og parmesan. Trøfler kan erstattes av champignon. Kokende melk til sausen satt til 2 dl, fiskekraft til 1¼ dl slik originalen antyder.

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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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