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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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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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