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)
The skin stays on the fillets, but all bones are removed, which Erken points out explicitly.
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.
Coat in flour
Mix the flour and salt and turn the fillets in the mixture.
Fry
Brown the fillets in butter. When they are light brown, pour the soured cream over.
Simmer to finish
Let the fish simmer until cooked through.
Measures converted (dd. = dl). Only names and measures have been modernised; the method is unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
