Pawaru-Grahmata

№ 19III. nodaļa

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Flaked pike with anchovies, wine and mace

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

1796Us zitti wihsi.

Variants receptei № 18 Plūkāts līdeks ar sardelēm

Modernizētslpp. 142 · PDF 156
4 porcijas

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

Method

5 soļi
  1. Poach and flake the pike as in 03-018, steps 1–2: cold salted water (10 g salt per litre), a bare simmer until the flesh at the backbone is opaque (63 °C), then skin, flake and bone it.
  2. Prepare the anchovies (rinse, soak and fillet salted ones; just rinse fillets in oil) and chop them.
  3. Put the pike in a deep ovenproof or flameproof dish. Add the anchovies, 40 g of the butter, the wine, pepper, mace and lemon slices.
  4. Cover and simmer very gently for 8–10 minutes, so the flavours come together.
  5. Stir in the remaining 20 g butter and the breadcrumbs and simmer for 2 minutes more, until the sauce thickens slightly. Taste before adding salt.

Notes

Variant

this varies 03-018. The pike is boiled and flaked the same way but finished with anchovies, butter, wine, pepper, mace and lemon instead of parsley root and beef broth, and thickened with breadcrumbs.

What the book says vs. what we added

the ingredients and order are the book's. It doesn't say which wine; dry white is our choice. The amounts and times are ours.

Pewter

the book uses a deep pewter dish. Use stainless steel, enamel or ceramic: old pewter can contain lead.

Title

the heading is printed Us zitti wihsi, almost certainly a misprint for the usual Us zittu wihsi ("another way").

Anchovies

salted anchovies, not sardines (see 03-018).

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