№ 15III. nodaļa
Bļodu līdeks ar pētersiljēm
Flaked pike braised with butter, parsley and lemon (with sorrel-cream and fried variations)
- Serves 4–6
- about 50 minutes
- Melnraksts · vēl nav izmēģināts
1796Blohdu-lihdeks ar pehtersiljehm.
The book gives no quantities, only a good quarter of an hour's braising; the amounts below are ours.
Method
6 soļi- Poach the pike as in 03-010 until just cooked (63 °C). Let it cool until you can handle it.
- Pull off the skin and lift the flesh off the bones in small flakes, checking carefully for the fine Y-shaped bones.
- Put the butter, parsley and lemon juice in a flameproof dish or sauté pan and add the flaked pike.
- Cover and warm over very low heat for 15–20 minutes, turning it over gently once, until hot through and buttery. Season and serve from the dish.
- Flaked pike with sorrel and cream sauce: the book only names this dish. Our version: wilt 100 g shredded sorrel in 30 g butter for 2 minutes, stir in 200 ml soured cream or crème fraîche and bring just to a simmer, then fold in the flaked pike and warm through gently.
- Fried pike: scale and gut the pike, dry it well with a clean cloth and cut it into steaks 3 cm thick. Score the skin on both sides, roll in plain flour and fry in plenty of butter over medium heat for 4–5 minutes a side, until golden brown and cooked through (63 °C).
Notes
What the book says vs. what we added
the main dish is the book's: boiled pike, skinned and boned, flaked into a dish with butter, parsley and lemon juice, and braised for a good quarter of an hour. The book then names two more dishes in passing, printed in bold in the running text: flaked pike with sorrel and cream sauce (no method given; ours is a guess), and fried pike, which is scaled, cleaned, dried with a napkin, scored, rolled in wheat flour and fried golden brown in butter. Cutting it into steaks and all the amounts and times are ours.
Cream
the book's krējums was the cream skimmed off milk, sweet or soured. Today Latvian krējums means soured cream, which also suits sorrel.
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, cod, hake or haddock work instead.
Oriģināls1796
wahrihts, nonemta, assakas isnemtas, sweests, ar zihtrohnu blohdâ un tas smalki ; tà buhs winnam stundu gohsatees. ar skahbenehm un krehjuma- . Kad zept gribb, tad buhs winnu , istihriht, un ar sausu , tad eeksch kweeschu milteem un pannâ ar sweestu dseltenbruhns iszepts, kad ar nasi irr.
Mūsdienu rakstībā2026
, āda noņemta, asakas izņemtas, sviests, bļodā un ; tā būs viņam stundu . skābenēm un krējuma . Kad cept grib, tad būs viņu , iztīrīt un sausu , tad iekš kviešu miltiem un pannā sviestu dzeltenbrūns izcepts, kad nazi .
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| līdakaizvārīta | lihdeks | pike | |
| sviests | sweests | butter | |
| pētersīļi | pehtersiljes | parsley | |
| citrona sula | zihtrohnu sulla | lemon juice | |
| skābenescits variants | skahbenes | sorrel | |
| krējuma mērcecits variants | krehjuma-sulla | cream sauce | |
| kviešu milticeptai līdakai | kweeschu milti | wheat flour |
Paņēmieni
- vārīt
- saplūkt
- gozāt
- ierobīt
- apvārtīt
- cept pannā
Birkas
- līdaka
- zivis
- sautējums
- cepts
Piezīmes
- Treknrakstā iespiestie vārdi tekstā (Pluhkahts lihdeks ar skahbenehm un krehjuma-sullu, lihdeku zept) ir ēdienu nosaukumi teksta iekšienē, nevis virsraksti; tie atstāti tekstā treknrakstā.
- zihtrohnu: iespiedkļūda (lieks h), parasti zitrohnu. Mūsdienu tekstā citronu.
- saplūkāts: sadalīts smalkās pārslās. laba rikts: tā iespiests (sieviešu dzimtes laba pie rikts).
- krējuma sula: krējuma mērce.
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