Pawaru-Grahmata

№ 13III. nodaļa

Līdeks bļodā vārīts ar sardelēm

Pike braised in anchovy butter

  • Serves 4–6
  • about 50 minutes
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks blohdâ wahrihts ar sardellehm.

Modernizētslpp. 138–139 · PDF 152–153
4 porcijas

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

Method

6 soļi
  1. Cut the pike open along the belly and lift out the backbone by cutting along both sides of it. Cut the fish across into pieces about 2 cm thick. Cut off the head and keep it whole; pull out the gills (our addition).
  2. Soak salted anchovies in cold water for 10–15 minutes (just rinse oil-packed ones), pat dry and chop finely.
  3. Melt the butter over low heat in a wide flameproof dish or sauté pan with a lid. Stir in the anchovies with a spoon until they melt into the butter. Pour it into a jug.
  4. Lay the pike pieces in one layer over the bottom of the pan, with the head. Pour the anchovy butter over, and sprinkle with the mace and the juice of half a lemon.
  5. Cover tightly and cook over very low heat, barely simmering, for 6–8 minutes. Turn the pieces, squeeze over the juice of another half lemon, add the liver, cover again and cook for 4–6 minutes more, until the fish is opaque and flakes (63 °C).
  6. To serve, set the head in the middle of a warm dish with the liver in its mouth, arrange the pieces around it, pour over the buttery juices and garnish with lemon slices and peel.

Notes

What the book says vs. what we added

boning the pike, cutting it finger-thick and keeping the head whole, melting butter in the dish over coals and stirring in soaked, chopped anchovies, laying the pike in, pouring over the anchovy butter with mace and lemon juice, braising it covered, turning it and adding more lemon, and serving with the head in the middle and the liver in its mouth are all the book's. The order of making the anchovy butter, the amounts and times are ours.

Anchovies

the book's sardeles are salted anchovies (German Sardellen), not sardines. They are salty, so the dish needs no more salt.

The head

it is for show, as the book's presentation needs it. Leave it out if you use fillets.

Pike

common and not threatened; sold whole, mostly wild-caught, at fish markets in the Baltics and Central and Northern Europe. Remove the fine Y-shaped bones as you eat. Cook it through to 63 °C, as freshwater fish can carry the broad fish tapeworm. Zander, cod or hake work instead.

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