Pawaru-Grahmata

№ 17III. nodaļa

Līdeks ar kartupeļiem

Flaked pike with potatoes, lemon and onion

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks ar kartupeleem.

Modernizētslpp. 141 · PDF 155
4 porcijas

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

Method

7 soļi
  1. Put the pike in a wide pan or fish kettle (cut it in two if it doesn't fit), cover with cold water and add 10 g salt per litre. Bring slowly to a bare simmer and poach gently until the flesh at the backbone is opaque and flakes, 15–20 minutes for a whole fish, 6–8 minutes for fillets (63 °C in the thickest part).
  2. Lift out the fish and let it cool until you can handle it. Remove the skin, flake the flesh with your fingers and pick out every bone, including the fine forked bones along the back.
  3. Meanwhile, boil the potatoes in their skins in salted water until just tender, about 20 minutes. Peel them while warm and cut into 1 cm dice.
  4. Heat the oven to 160 °C and butter a 1.5 l ovenproof dish. Put in the potatoes and pike and mix them loosely. Dot with the butter in small pieces and add the lemon juice, onion and lemon zest. Season lightly with salt.
  5. Cover with a lid or foil and bake for 25–30 minutes, until hot right through and the onion is soft. You can also cook it in a covered pan over low heat, shaking it now and then.
  6. Lay the lemon slices neatly around the edge of the dish and serve.
  7. Fried potato version: after dicing the potatoes in step 3, fry them in 40 g butter over medium heat for 10–12 minutes, until golden brown, then continue with step 4.

Notes

What the book says vs. what we added

the book has you boil the pike "as is known" (see 03-010), bone it and flake it finely, then put it in a dish with boiled, peeled, finely cut potatoes, butter, lemon juice, finely chopped onion and lemon zest and let it stew slowly on the coals. Alternatively the potatoes are first fried golden brown in butter. The dish is finished with lemon slices around the edge. The amounts, the oven and the times are ours.

Pike

pike is common in the Baltic, Nordic and Central European fish trade. Elsewhere use zander (pike-perch), walleye or another firm, lean white fish. Pike has a row of fine forked bones above the spine; they are easiest to remove once the fish is cooked, which is one reason the book flakes it.

Safety

freshwater fish can carry parasites such as fish tapeworm, which thorough cooking kills. Here the fish is cooked twice, so it is safe.

Potatoes were still a fairly new crop in Courland in the 1790s.

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