Pawaru-Grahmata

№ 14III. nodaļa

Bļodu līdeks

Pike braised with salt herring and lemon

  • Serves 4–6
  • about 1 hour, plus soaking the herring
  • Melnraksts · vēl nav izmēģināts

1796Blohdu-lihdeks.

Modernizētslpp. 139 · PDF 153
4 porcijas

The book gives no quantities, only an hour's braising; the amounts below are ours.

Method

7 soļi
  1. Soak the herring in plenty of cold water, changing it a few times: a whole salt herring for 12 hours, fillets for 1–2 hours. Taste a corner; it should be pleasantly salty, not harsh.
  2. Fillet the herring if whole and pull out every bone you can find. Cut it into small pieces, about 1 cm.
  3. Cut the pike into pieces about 4 cm square, removing any Y-shaped bones you can feel.
  4. Butter a flameproof dish or casserole with a lid. Lay the pike in it so that a piece of herring sits between each piece of pike.
  5. Lay the lemon slices on top and dot with the butter. Cover tightly.
  6. Cook over very low heat, or in the oven at 160 °C (140 °C fan), for 30–40 minutes, until the pike flakes and has reached 63 °C. If the dish looks dry after 15 minutes, add the water or wine. Serve from the dish.
  7. Pounded herring: for only the taste of herring, pound or blend the soaked herring to a paste with the butter, spread it over the pike and cook as above. Anchovies can replace the herring either way.

Notes

What the book says vs. what we added

soaked herring, carefully boned and cut small, layered with pike in a dish so there is a piece of herring between each piece of pike, with lemon slices and butter, braised for an hour, are the book's; so are the pounded herring and the anchovies instead. The soaking times, the oven and the shorter braise are ours.

The hour

the book braises for an hour, probably in a covered dish on low embers. At oven heat pike dries out by then, so we stop at 30–40 minutes. The book doesn't say whether the pike is raw; with the hour's braising, we assume it is.

Pike

common and not threatened; sold whole, mostly wild-caught, at fish markets in the Baltics and Central and Northern Europe. Cook it through to 63 °C, as freshwater fish can carry the broad fish tapeworm. Zander is the best substitute; cod or hake also work.

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