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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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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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