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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 107) → Modernised~83% of the text changedremovedadded
(Filets de sole aux crevelles.) Ingredienser: 3 tunger stk sjøtunger (eller 6 store fileter). 4 del. dl fiskekraft salt ½ l. (til å trekke fisken i). 1,25 dl fiskekraft (til sausen). salt. 0,5 l reker (til pynt/fyll i midten). 60 gr. g smør (til sausen). 60 gr. hvetemel 1 l. g hvetemel. 5 dl kokende melk 1½ del. fiskekraft (originalen oppgir 1 l som kokes inn). 1 dl fløte (nevnt i originalens fremgangsmåte). 60 gr. rekesmør g rekesmør. 100 gr. g rensede reker. Fisken renses, reker (til sausen). Rens tungene, skjær ut filetene utskjæres, og fjern alt skinn fjernes. skinn. Glatt fiskestykkene stykkene med en fuktig kniv og salt dem lett. Fiskefiletene legges sammen, legges lett.. Legg filetene sammen i ildfast, et smurt, litt dypt, smurt dypt ildfast fat, påhelles fiskekraften, hell over 4 dl fiskekraft og trekker la fisken trekke i varm ovn til fisken den er kokt. Fisken legges i krans på et ovalt anretningsfat; de rensede, varme reker legges i midten, og sausen helles over det hele. Til sausen røres gjennomkokt.. Rør sammen smør og mel sammen, spedes mel, spe med den kokende melk; småtrekker ½ time, tilsettes fiskekraften melken og la sausen småtrekke i 15 minutter. Tilsett 1,25 dl fiskekraft og fløten, koker og kok inn til sausen er passe jevn, eller til man har ca. ½ l. saus. Idet tykk saus.. Legg fisken skal anrettes, røres i krans på et ovalt anretningsfat og legg de rensede, varme rekene i midten.. Rør rekesmøret og de 100 g rensede reker i, men dette skal ikke koke. rekene inn i sausen rett før servering, og hell sausen over det hele.

Note on Modernised

Mål er omregnet til moderne enheter. Melkemengden er redusert fra 1 l til 5 dl siden sausen i originalen kokes kraftig inn. Fiskekraften er delt i mengden fisken trekker i (4 dl) og mengden til sausen (1,25 dl). Fløte er ført opp i ingredienslisten (ca. 1 dl), siden den nevnes i fremgangsmåten men mangler i originallisten. Rekesmør kan erstattes med smør rørt med finhakkede reker eller rekeskall.

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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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