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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 106)~83% of the text changedremovedadded
3 stk sjøtunger (eller 6 store fileter). tunger 4 dl fiskekraft (til å trekke fisken i). 2,5 dl dl. fiskekraft (silt, til sausen). 1 stk hummer (kokt og renset). hummer, kokt 60 g gr. smør (til sausen). 65 g hvetemel. 5 dl gr. hvetemel 1 l. kokende melk (originalen oppgir 1 l som kokes inn). salt. pepper. salt pepper 3 spiseskjeer fløte. fløte 100 g hummersmør. gr. hummersmør (side 8) 2 teskjeer trøffelessens. trøffel (i skiver, til pynt). persille (til pynt). hummerrogn (til pynt). Rens tungene, skjær ut Fisken renses, filetene utskjæres, og fjern alt skinn. Glatt fiskestykkene skinn fjernes. Fiskestykkene glattes med en fuktig kniv, salt dem lett kniv; saltes lett, foldes sammen og brett dem sammen.. Legg filetene legges i et smurt, ildfast, litt dypt ildfast fat. Hell over 4 dl fiskekraft dypt, smurt fat, påhelles fiskekraften, og la fisken trekke trekker i varm ovn til den fisken er gjennomkokt. Kraften må kokt, men kraften skal ikke fosskoke.. komme helt i kok. Fisken legges på anretningsfatet; det ene stykke over det annet. Den rensede, i skiver skårne hummer legges over fisken; fatet holdes varmt over damp, og idet fisken skal serveres, helles sausen over. Rør sammen smør og mel, mel sammen, spe med den kokende melken og melk; la sausen dette småtrekke i 15 minutter, slik at den er 1/2 time; men la det være ferdigtrukket når til fisken er kokt. Rør inn 2,5 dl silt I sausen røres 2 1/2 del. av den silte fiskekraft og trøffelessensen, og kok 2 teskjeer trøffelessens; koker inn til passe tykk saus. Smak til med salt og pepper.. Legg fisken på anretningsfatet, ett stykke over det andre. Legg den rensede hummeren i skiver over er passe jevnt. Idet fisken og hold fatet varmt over damp.. Rett før servering røres fløte skal anrettes, tilsettes fløten og hummersmør inn i sausen, som helles over fisken. Pynt fatet hummersmøret. Fatet pyntes med hummerrogn, trøffelskiver hummerrogn og skiver av trøfler samt persille.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter/liter, gram). Melkemengden er redusert fra 1 l til 5 dl fordi sausen i originalen kokes kraftig inn; kok gjerne lenger dersom du bruker full mengde. Fiskekraften i ingredienslisten er delt i den mengden fisken trekker i (4 dl) og den som går i sausen (2,5 dl). Hummersmør og trøffelessens er beholdt, men kan sløyfes.

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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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