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