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Sole fillet en surprise

Breaded sole fillets fried in fat, drawn 5 minutes in good brown sauce with tomato slices, the sauce flavored with sherry and strained over the fish; garnished with button mushroom, tomato and parsley.

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

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About the dish

One of several sole dishes in the fish chapter of 'Stor kokebok' (1914). Breaded fish drawn in brown sauce with sherry shows the French influence on the Norwegian party kitchen around the turn of the century.

How to make it

  1. 1

    Prepare the fish

    Clean the fish and cut out the fillets. Cut each fillet diagonally in two and salt them.

  2. 2

    Bread and fry

    Brush the fish pieces with beaten egg, turn them in crushed rusk and fry them light golden brown in butter.

  3. 3

    Draw in the sauce

    Put the ready-made brown sauce in a pot, add the fish pieces and the tomato slices and let it draw, covered, for 5 minutes.

  4. 4

    Plating

    Lift the fish onto the serving platter. Add sherry to the sauce, strain it and pour it over the fish.

  5. 5

    Garnish

    Garnish the platter with button mushroom and tomato and sprinkle over finely chopped parsley.

Changes from the original

Lard is replaced with butter/neutral oil for frying; rusk is kept but can be replaced with breadcrumbs. The sauce quantity is interpreted as 1 liter of brown sauce (can be reduced to about 5 dl for 4 people). Parsley and lard are listed as ingredients even though they are only mentioned in the text.

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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. 88) → 1949 (korrekturlest, s. 107)~46% av teksten endretfjernetlagt til
2 (Filets de sole en surprise.) Ingredienser: 3 tunger ½ l. god brun saus 1 spiseskje vin 1 tomat 12 champignons 1 egg kavring salt 1 l. god brun saus 1 spiseske sherry. salt. Fisken renses, fileterne filetene utskjæres, deles paa skraa på skrå i to, saltes, pensles med egg og vendes i kavring; stekes lysegulbrune i smult. Ha færdig ferdig den brune saus i en gryte, læg fiskestykkerne legg fiskestykkene og tomatskiver heri. Trækker Trekker i sausen under lok lokk i 5 minutter. Fisken lægges legges op paa på anretningsfatet; sausen tilsættes sherry, tilsettes vinen, siles og heldes helles over fisken; fatet pyntes med champignons og tomater og strøes med finhakket persille.

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Frequently asked questions

Which fish is used, and how is it prepared?
The dish uses two sole. The fish is cleaned, the fillets cut out and cut diagonally in two, salted, brushed with egg and turned in rusk before frying.
How are the fillets fried?
They are fried light golden brown in lard. Then they are placed in ready-made brown sauce together with tomato slices and drawn, covered, for 5 minutes.
What is the sauce made of?
1 liter of good brown sauce with 1 tablespoon sherry added. The sauce is strained and poured over the fish on the serving platter.
How is the dish garnished?
The platter is garnished with button mushrooms (12 pcs.) and tomatoes, and sprinkled with finely chopped parsley.

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