Pawaru-Grahmata

№ 12III. nodaļa

Līdeku ar pētersiljēm un sviestu

Poached pike with chopped egg, parsley and melted butter

  • Serves 4–6
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Lihdeku ar pehtersiljehm un sweestu.

Modernizētslpp. 138 · PDF 152
4 porcijas

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

Method

4 soļi
  1. Poach the pike as in 03-010, until the flesh is opaque and comes away from the bone (63 °C in the thickest part); fillets take 6–8 minutes.
  2. Meanwhile, boil the eggs for 10 minutes, cool them in cold water, peel and chop finely.
  3. Melt the butter over low heat.
  4. Lift the pike onto a warm dish. Scatter over half the egg, pour over the melted butter and scatter half the parsley, then add the rest of the egg and the rest of the parsley. Serve at once.

Notes

What the book says vs. what we added

the boiled pike in a dish, sprinkled with finely chopped hard-boiled eggs, melted butter and finely chopped parsley, then eggs and parsley again, is exactly the book's. The amounts are ours.

Context

the same garnish of chopped egg and butter survives in Polish cooking as fish po polsku, "Polish style", most often with zander.

Pike

common and not threatened; sold whole, mostly wild-caught, at fish markets in the Baltics and Central and Northern Europe. It has fine Y-shaped bones in the upper fillets, easiest to remove once cooked. Cook it through to 63 °C, as freshwater fish can carry the broad fish tapeworm. Zander, cod, hake or haddock work instead.

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