Pawaru-Grahmata

№ 7III. nodaļa

Uz citu vīzi

Grilled eel kept in vinegar and olive oil

  • Serves 6
  • about 1 hour, plus 2 days in the fridge
  • Melnraksts · vēl nav izmēģināts

1796Us zittu wihsi.

Variants receptei № 6 Iesāļots zutis

Modernizētslpp. 135–136 · PDF 149–150
6 porcijas

The book gives no quantities, except that the vinegar and oil should cover the fish by three fingers' width; the amounts below are ours.

Method

7 soļi
  1. Rub the eels with coarse salt and kitchen paper to remove the slime, then rinse. Cut them into lengths that fit your jar (about 8–10 cm).
  2. Score the skin diagonally every 2 cm. Rub the pieces inside and out with the 2 tbsp salt and leave for 30 minutes. Pat dry.
  3. Grill over medium coals or under a hot grill for 15–20 minutes, turning them and brushing with butter every few minutes, until the skin is crisp and the flesh has reached 63 °C. Thick pieces cook more evenly in a frying pan with some of the butter, partly covered, for 12–15 minutes.
  4. Drain them on a rack or in a colander until cold and dry.
  5. In a clean 1.5 l jar, put a layer of bay, allspice and lemon peel, then a layer of eel, and repeat until all is used.
  6. Bring the diluted vinegar to the boil, let it cool until just warm, and pour it over to cover the fish. Pour the olive oil on top to seal; the liquid should stand 3–5 cm above the fish.
  7. Close the jar and keep it in the fridge. Turn it over gently once a day. It is ready after 2 days and keeps for about a week. Once you start on it, use the oil soon.

Notes

What the book says vs. what we added

salting and scoring the eels, grilling them over coals basted with butter on a feather (frying big ones in a pan, since they stay raw on the grill), draining them, then packing them cold in a small keg in layers with bay, allspice and lemon peel, under warm boiled wine vinegar and a layer of olive oil three fingers deep, are the book's. The keg was sealed with pitch, kept cool and turned almost daily. The jar, fridge, salting time, dilution and keeping time are ours.

Variant

this is the book's second way of marinating eel; 03-006 rolls and poaches it instead.

Small or large

the book says small eels are better for marinating, and large ones need the frying pan.

Safety

this is not a shelf-stable preserve. Fish under oil must stay in the fridge, covered by the vinegar, and be eaten within a week.

Eel

the European eel is critically endangered (IUCN Red List), and farmed eel is grown from wild-caught glass eels. The book itself compares this to the kegs used for lampreys (nēģi), which Latvians still grill and keep in vinegar; river lamprey from the Latvian autumn and winter catch is the closest substitute. Mackerel or herring, grilled the same way, make a dish like German Brathering. If you use eel, buy it killed and gutted by the fishmonger.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt