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Fried redfish (uer)

Redfish fillets with the skin on are turned in flour and salt, browned in butter and finished by simmering in soured milk-cream or cream. 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 skin stays on the fillets, but all bones are removed, which Erken points out explicitly.

How to make it

  1. 1

    Cut fillets

    Clean and scrape the fish and cut it into fillets. Leave the skin on but remove all bones. Cut the fillets into two or three pieces.

  2. 2

    Coat in flour

    Mix the flour and salt and turn the fillets in the mixture.

  3. 3

    Fry

    Brown the fillets in butter. When they are light brown, pour the soured cream over.

  4. 4

    Simmer to finish

    Let the fish simmer until cooked through.

Changes from the original

Measures converted (dd. = dl). Only names and measures have been modernised; the method is unchanged.

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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~74% of the text changedremovedadded
1 kg. uer kg uer. 3 spiseskjeer mel ss hvetemel. 1 teskje ts salt (blandes med melet). smør 1 1/2 dd. (til steking). 1,5 dl sur fløtemelk eller fløte. Fisken renses, skrapes Rens og skjæres skrap fisken og skjær den i fileter. Skinnet fjernes ikke, La skinnet sitte, men derimot fjern alle ben. Filetene deles Del filetene i to eller tre stykker, vendes i en blanding av stykker.. Bland mel og salt. Brunes salt og vend filetene i smør, når blandingen.. Brun filetene i smør. Når de er lyse brune, helles lysebrune, hell den sure fløte på. Surrer til fløten over.. La fisken surre til den er gjennemstekt. gjennomstekt.

Note on Modernised

Mål omregnet (dd. = dl). Bare navn og mål er modernisert; metoden er uendret.

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Frequently asked questions

Should the skin be removed?
No, the skin stays on but all bones are removed.
When is the cream added?
When the fillets are light brown.
Can I use ordinary cream?
Yes, Erken gives soured milk-cream or cream.

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