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Tourist fish dish (turistfiskerett)

Fish fillets and paper-thin raw potato slices are layered with butter and chives in a greased pot, with a little wine or stock, and cooked over very low heat. From Erken's Stor kokebok (1949), p. 126.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 126 (falt i det fri)

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About the dish

The dish is cooked without added water and served in the pot or ovenproof dish it was cooked in.

How to make it

  1. 1

    Prepare

    Clean and wash the fish and remove skin and bones. Grease a small pot or ovenproof dish well with cold butter. Slice the potatoes paper-thin, for example on a cucumber slicer.

  2. 2

    Layer

    Lay the fish fillets in layers with raw potato slices on top. Sprinkle the fish lightly with salt, pepper and plenty of finely chopped chives. Lay the potato slices edge to edge and sprinkle with a little pepper, salt and chives.

  3. 3

    Repeat

    Add dabs of butter, fish, potatoes and so on. The top layer should be potato slices and chopped chives.

  4. 4

    Cook

    Pour over 1 dl wine or fish stock, but no water. Set over very low heat. The dish is ready when the top layer of potatoes is cooked. Preferably serve in the pot or dish it was cooked in.

Changes from the original

Measures converted (dd. = dl). The quantities are for 2 kg of fish, so the number of servings is an estimate of six.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 126) → Modernised~64% of the text changedremovedadded
2 kg. kg fisk (uten skinn og ben). 1 kg. kg poteter (rå, i tynne skiver). 100 gr. g smør (kaldt, noe til å smøre formen). 3 spiseskjeer ss gressløk (finskåret). salt (etter smak). pepper (etter smak). 1 dd. dl vin eller fiskekraft. Fisken renses, vaskes Rens og befries for vask fisken og fjern skinn og ben. En Smør en liten gryte eller ildfast form smøres godt med koldt kaldt smør. Fiskefiletene legges Høvl potetene løvtynt, for eksempel på agurkhøvel.. Legg fiskefiletene lagvis med rå potetskiver herpå; potetene høvles op på agurkhøvel. Fisken drysses oppå. Dryss fisken lett med salt, pepper og megen finskåren gressløk; ovenpå her legges de løvtynne potetskiver; skivene legges mye finskåret gressløk. Legg potetskivene kant i kant og strøes strø dem med litt pepper, salt og gressløk. Nu legges gressløk.. Legg smørklatter, fisk, poteter etc.; i øverste og så videre. Øverste lag skal være potetskiver og hakket gressløk. gressløk.. Hell over 1 dd. dl vin eller fiskekraft slåes over, fiskekraft, men intet ikke vann. Settes Sett over meget svak varme; varme. Retten er ferdig når det øverste lag poteter er kokt, er retten ferdig. Serveres kokt. Server helst i den gryte gryten eller det ildfaste fat fatet den er kokt i.

Note on Modernised

Mål omregnet (dd. = dl). Mengdene gjelder 2 kg fisk, så porsjonstallet er anslått til seks.

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Frequently asked questions

Should water be added?
No, Erken says "no water"; only 1 dl of wine or fish stock.
How do I know when it is done?
When the top layer of potatoes is cooked.
How is it served?
Preferably in the pot or ovenproof dish it was cooked in.

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