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Sole fillet à la parisienne (filets de sole à la parisienne)

Erken's sole fillet à la parisienne from 1914: sole fillets poached in fish stock in the oven, topped with lobster slices and a flour-based milk sauce with fish stock, truffle essence, cream and lobster butter, garnished with lobster roe, truffle and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 87 (falt i det fri)

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About the dish

One of several French-inspired sole-fillet dishes in the fish chapter of 'Stor kokebok' (1914). Such dishes belonged to the middle class's finer party food, with fish stock, lobster and truffle essence as luxury markers.

How to make it

  1. 1

    Prepare the fish

    Clean the sole, cut out the fillets and remove all skin. Smooth the fish pieces with a moist knife, salt them lightly and fold them together.

  2. 2

    Poach the fish

    Place the fillets in a buttered, somewhat deep ovenproof dish. Pour over 4 dl fish stock and let the fish poach in a hot oven until cooked through. The stock must not boil hard.

  3. 3

    Make the sauce

    Stir together butter and flour, thin with the boiling milk and let the sauce draw gently for 15 minutes, so it is ready when the fish is cooked. Stir in 2.5 dl strained fish stock and the truffle essence, and reduce to a suitably thick sauce. Season with salt and pepper.

  4. 4

    Plate

    Place the fish on the serving platter, one piece over the other. Lay the cleaned lobster in slices over the fish and keep the platter warm over steam.

  5. 5

    Finish and serve

    Just before serving, stir cream and lobster butter into the sauce, which is poured over the fish. Garnish the platter with lobster roe, truffle slices and parsley.

Changes from the original

Measurements are converted to modern units (deciliters/liters, grams). The milk quantity is reduced from 1 l to 5 dl because the sauce in the original is reduced heavily; cook longer if you use the full amount. The fish stock in the ingredient list is split into the amount the fish poaches in (4 dl) and the amount that goes into the sauce (2.5 dl). Lobster butter and truffle essence are kept but can be omitted.

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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. 87) → 1949 (korrekturlest, s. 106)~33% av teksten endretfjernetlagt til
3 tunger 4 del. dl. fiskekraft (side 34) 1 hummer hummer, kokt 60 gr. smør 65 gr. hvetemel 1 l. kokende melk salt pepper 3 spiseskeer spiseskjeer fløte 100 gr. hummersmør (side 7) 8) 2 teskeer teskjeer trøffelessens. Fisken renses, fileterne filetene utskjæres, og alt skind skinn fjernes. Fiskestykkerne Fiskestykkene glattes med en fugtig fuktig kniv; saltes let, lett, foldes sammen og lægges legges i ildfast, litt dypt, smurt fat, paaheldes fiskekraften påhelles fiskekraften, og trækker trekker i varm ovn, ovn til fisken er kokt, men kraften skal ikke komme helt i kok. Fisken lægges paa legges på anretningsfatet; det ene stykke over det andet. annet. Den rensede, i skiver skaarne skårne hummer lægges legges over fisken; fatet holdes varmt over damp, og idet fisken skal serveres, heldes helles sausen over. Rør smør og mel sammen, spæd spe med den kokende melk; la dette smaatrække ¼ småtrekke 1/2 time; men la det være færdig trukket, ferdigtrukket til fisken er kokt. I sausen røres 2½ 2 1/2 del. av den silede silte fiskekraft og 2 teskeer teskjeer trøffelessens; koker ind, inn til det er passe jevnt. Idet fisken skal anrettes, tilsættes tilsettes fløten og hummersmørret. hummersmøret. Fatet pyntes med hummerrogn og skiver av trøfler samt persille.

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Frequently asked questions

How are the sole fillets prepared?
The sole are cleaned, the fillets cut out and all skin removed. The fillets are smoothed with a moist knife, salted lightly, folded together and placed in a buttered, somewhat deep ovenproof dish. The fish stock is poured over, and the fish poaches in a hot oven until cooked – the stock must not come fully to the boil.
What is the sauce made of?
The sauce is made from 60 g butter and 65 g wheat flour thinned with 1 liter boiling milk, seasoned with salt and pepper, and refined with 3 tablespoons cream, 100 g lobster butter and 2 teaspoons truffle essence.
How is the dish plated?
The fish is placed on the serving platter, one piece over the other. Cleaned lobster in slices is laid over the fish, the platter is kept warm over steam, and the sauce is poured over just before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 87. It serves 6 and takes about 90 minutes.

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