№ 11III. nodaļa
Līdeku itin zilu vārīt
Pike cooked blue
- Serves 4–6
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Lihdeku ittin sillu wahriht.
The book gives no quantities and only the finishing steps; the base is the poached pike of 03-010. The amounts below are ours.
Method
5 soļi- Handle the pike as little as possible and hold it by the head, so the slime on the skin stays on. Rinse the belly cavity only. Cut it into 4–5 pieces, or leave it whole if you have a fish kettle.
- Bring the water, salt, vinegar, allspice and bay to a simmer in a wide pan. Lower the fish in and keep it barely simmering. The skin turns blue-grey.
- A few minutes before it is done (after about 10 minutes for pieces, 18–20 for a whole fish), sprinkle the cold water over the fish.
- When it is cooked through (63 °C in the thickest part, flesh coming away from the bone), lift it into a warmed dish, turn another dish upside down over it and cover with a folded napkin or tea towel.
- Leave it for 5 minutes, then uncover at the table and serve with melted butter or horseradish.
Notes
What the book says vs. what we added
sprinkling the nearly cooked pike with cold water, then covering it in its dish with a second dish and a napkin so it "stays blue", are the book's. The vinegar, the times and the butter or horseradish are ours.
Why blue
the colour comes from the slime on the skin reacting with hot water, and more strongly with vinegar, which is why fish cooked blue (German Hecht blau) is not scaled or scrubbed first. In 03-010 the book scales the pike; for this dish it doesn't say, but the colour only comes with the slime left on. Remove the skin and scales at the table.
Pike
common and not threatened; sold whole, mostly wild-caught, at fish markets in the Baltics and Central and Northern Europe. Watch for the fine Y-shaped bones, and always cook pike through to 63 °C, as freshwater fish can carry the broad fish tapeworm. Trout, the classic fish for cooking blue, is the best substitute (whole 300 g trout take 10–12 minutes).
Oriģināls1796
Kad gan drihs gattaws irr, tad ar aukstu uhdeni , un kad iswahrihts, tad blohdâ eelikts, zitta blohda un ar apklahta; tad paliks.
Mūsdienu rakstībā2026
Kad gandrīz gatavs , tad aukstu ūdeni , un kad izvārīts, tad bļodā ielikts, cita bļoda un apklāta; tad .
Sastāvdaļas3
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| līdakavārīta kā 03-010 | lihdeks | pike | |
| auksts ūdensapslacināšanai | auksts uhdens | cold water | |
| salveteapklāšanai | salwete | napkin |
Paņēmieni
- vārīt
- vārīt zilu
- apslacināt
Birkas
- līdaka
- zivis
- vārīts
Piezīmes
- itin zilu: ļoti zilu (vāc. blau). Recepte papildina 03-010: līdaku vāra tāpat, tikai beigās apslacina un apsedz.
- apslacināt: apšļakstīt.
- zils paliks: tā iespiests (sils), t. i., zivs paliks zila, nevis "silts".
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