Pawaru-Grahmata

№ 18III. nodaļa

Plūkāts līdeks ar sardelēm

Flaked pike with parsley root and anchovies

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Pluhkahts lihdeks ar sardellehm.

Modernizētslpp. 141–142 · PDF 155–156
4 porcijas

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

Method

6 soļi
  1. Put the pike in a wide pan, 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, 12–15 minutes for a whole fish, 6–8 minutes for fillets (63 °C in the thickest part).
  2. Lift out the fish, let it cool a little, then remove the skin, flake the flesh into small pieces and pick out every bone.
  3. Scrape the parsley roots clean with a knife and cut them into thin sticks (our addition). Simmer them in the broth until soft, 12–15 minutes.
  4. Meanwhile prepare the anchovies (see Notes) and chop them finely. Add them to the broth.
  5. Put the flaked pike in a wide, shallow flameproof dish or pan. Pour the broth with the roots and anchovies over it, then add the butter and lemon slices.
  6. Cover and simmer very gently for 5 minutes, until the fish is hot through. Taste before adding salt; the anchovies are salty.

Notes

What the book says vs. what we added

the book boils the pike in salted water, flakes it and takes out all the bones, softens scraped parsley roots in beef broth, adds soaked, finely cut anchovies, pours this over the pike in a dish with butter and lemon slices and lets it simmer on the coals. The amounts, times and the cutting of the roots are ours. Boiled potatoes go well with it (our suggestion).

Variants

03-019 and 03-020 make the same flaked pike with wine instead of parsley root.

Anchovies

sardeles (German Sardellen) are salted anchovies, not sardines. Whole anchovies packed in salt need rinsing, 15–20 minutes' soaking in cold water and filleting; this is what the book's "soaked" means. Anchovy fillets in oil only need a quick rinse.

Parsley root (Hamburg parsley) is sold in Central and Eastern Europe. Parsnip, or a mix of parsnip and celeriac, is the closest substitute.

Pike

zander, walleye or another firm white fish can replace it. Freshwater fish must be cooked through (63 °C) because of parasites; here it is cooked twice.

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