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Sole fillet with shrimp (filets de sole aux crevettes)

Erken's sole fillet with shrimp (1914): sole fillets poached in fish stock in the oven, arranged in a ring with warm shrimp in the center, covered with a flour-based milk sauce with fish stock, cream, shrimp butter and cleaned shrimp.

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

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About the dish

A simpler sister to the other sole-fillet dishes in the fish chapter. Shrimp and shrimp butter replace lobster, and the dish is arranged as a ring with shrimp in the center – a typical presentation in Erken's party kitchen.

How to make it

  1. 1

    Prepare the fish

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

  2. 2

    Poach the fish

    Fold the fillets together 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.

  3. 3

    Make the sauce

    Stir together butter and flour, thin with the boiling milk and let the sauce draw gently for 15 minutes. Add 1.25 dl fish stock and the cream, and reduce to a suitably thick sauce.

  4. 4

    Plate

    Arrange the fish in a ring on an oval serving platter and place the cleaned, warm shrimp in the center.

  5. 5

    Finish

    Stir the shrimp butter and the 100 g cleaned shrimp into the sauce just before serving, and pour the sauce over the whole thing.

Changes from the original

Measurements are converted to modern units. The milk quantity is reduced from 1 l to 5 dl since the sauce in the original is reduced heavily. The fish stock is split into the amount the fish poaches in (4 dl) and the amount for the sauce (1.25 dl). Cream is listed in the ingredient list (about 1 dl), since it is mentioned in the method but missing from the original list. Shrimp butter can be replaced with butter stirred with finely chopped shrimp or shrimp shells.

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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. 107)~42% av teksten endretfjernetlagt til
(Filets de sole aux crevelles.) Ingredienser: 3 tunger 4 del. fiskekraft salt ½ l. ræker reker 60 gr. smør 60 gr. hvetemel 1 l. kokende melk 1¼ 1½ del. fiskekraft 60 gr. rækesmør rekesmør 100 gr. rensede ræker. reker. Fisken renses, fileterne filetene utskjæres, og alt skind skinn fjernes. Glat fiskestykkerne Glatt fiskestykkene med en fugtig fuktig kniv og salt dem let. Fiskefileterne lægges lett. Fiskefiletene legges sammen, lægges legges i ildfast, litt dypt, smurt fat, paaheldes fiskekraften påhelles fiskekraften, og trækker trekker i varm ovn, ovn til fisken er kokt. Fisken lægges legges i krans paa på et ovalt anretningsfat; de rensede, varme ræker lægges reker legges i midten, og sausen heldes helles over det hele. Til sausen røres smør og mel sammen, spædes spedes med den kokende melk; smaatrækker ¼ småtrekker ½ time, tilsættes tilsettes fiskekraften og fløten, koker ind, inn til sausen er passe jevn jevn, eller til man har ca. ⅘ ½ l. saus. Idet fisken skal anrettes, røres rækesmørret rekesmøret og de rensede ræker i. reker i, men dette skal ikke koke.

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Frequently asked questions

How are the sole fillets prepared?
The fish is cleaned, the fillets cut out and all skin removed. The fillets are smoothed with a moist knife, salted lightly, folded together in a buttered, somewhat deep ovenproof dish, and the fish stock is poured over. Then they poach in a hot oven until the fish is cooked.
How is the sauce made?
Butter (60 g) and wheat flour (60 g) are stirred together and thinned with 1 l boiling milk. The sauce draws for about ¼ hour, then fish stock (1¼ dl) and cream are added, and it is reduced to a suitably smooth thickness. Shrimp butter (60 g) also belongs in it.
How is the dish plated?
The fish is arranged in a ring on an oval serving platter, the cleaned, warm shrimp are placed in the center, and the sauce is poured over the whole thing.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 87. It serves 6 and takes about 70 minutes.

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