Pawaru-Grahmata

№ 20III. nodaļa

Vēl viens plūkāts līdeks

Flaked pike with anchovies, shallots and white wine

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

1796Wehl weens pluhkahts lihdeks.

Variants receptei № 18 Plūkāts līdeks ar sardelēm

Modernizētslpp. 142–143 · PDF 156–157
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 very finely.
  3. Put the pike in a wide flameproof dish or pan with the anchovies, lemon slices, pepper and shallots. Pour the broth over it.
  4. Cover and simmer very gently for 10–12 minutes, until the shallots are soft.
  5. Pour in the wine and simmer, uncovered, for 3–4 minutes more. Taste before adding salt and serve.

Notes

Variant

this varies 03-018. The flaked pike is simmered in meat broth with anchovies, lemon, pepper and shallots, and finished with white French wine.

What the book says vs. what we added

the ingredients and their order are the book's. The amounts and times are ours. The book uses no butter in this version, and we haven't added any.

Anchovies

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

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