Pawaru-Grahmata

№ 6III. nodaļa

Iesāļots zutis

Rolled eel in wine vinegar (marinated eel)

  • Serves 6 as a cold starter
  • about 1 hour, plus pressing and at least 1 day in the vinegar
  • Melnraksts · vēl nav izmēģināts

1796Eesahkohts suttis.(Marinirter Aal)

Modernizētslpp. 134–135 · PDF 148–149
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Lay the eel on its back. Cut along the belly from the head end to the tail and open it out flat, keeping the back in one piece. Cut the backbone out with a small sharp knife and feel for any small bones left behind.
  2. Sprinkle the cut side evenly with the marjoram, thyme, pepper, mace and salt.
  3. Roll the eel up tightly from the head end. Wrap it tightly in the muslin, twist the ends and tie them, then tie string round the roll every 3 cm.
  4. Bring the salted water to a simmer, put the roll in and poach very gently for 30–40 minutes, until the centre reaches 63 °C.
  5. Lift it out and, while it is still warm, press it: put it between two plates or boards with about 1 kg of weight on top (tins work) and leave it until cold, 1–2 hours, then refrigerate.
  6. Unwrap the roll, put it in a snug glass or ceramic dish or jar and pour over the diluted vinegar to cover. Cover and refrigerate for at least 24 hours.
  7. To serve, cut into slices 1 cm thick. It keeps for up to 5 days in the vinegar in the fridge.

Notes

What the book says vs. what we added

skinning, splitting and boning the eel, filling it with marjoram, thyme, crushed pepper, mace and salt, rolling it and sewing it into a cloth, boiling it in salted water, pressing it and keeping it in wine vinegar to be served in slices are all the book's. Tying instead of sewing, the times, pressing under a weight and diluting the vinegar are ours.

Title

the book prints Eesahkohts, a misprint for Eesahłohts (marinated), as its German subtitle Marinirter Aal confirms.

Variant

03-007 is the book's other way of marinating eel: grilled and kept in vinegar under olive oil.

Vinegar

neat vinegar makes it very sharp, so we dilute it by half. Use neat vinegar for a stronger, longer-keeping pickle.

Eel

the European eel is critically endangered (IUCN Red List), and farmed eel is grown from wild-caught glass eels. Mackerel works well instead: lay two boned fillets skin side down, head end to tail end, season, roll up together, wrap and poach for 15–20 minutes. If you use eel, buy it killed and cleaned by the fishmonger; raw eel blood contains a toxin that cooking destroys.

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