№ 21III. nodaļa
Līdeks ar vīnu ogām
Pike curled tail in mouth, with white grapes and anchovies
- Serves 4–6
- about 1 hour
- Melnraksts · vēl nav izmēģināts
1796Lihdeks ar wihnu-ohgahm.
The book gives 2 pike and no other quantities. We use two small fish of 700–900 g each; the other amounts are ours.
Method
6 soļi- Scale the fish if the fishmonger hasn't, rinse them and pat dry. Make shallow diagonal cuts, about 5 mm deep and 2 cm apart, along both sides.
- Curl each fish round and push its tail into its mouth. If it won't stay, pin it with a wooden cocktail stick or tie it loosely with kitchen string.
- Lay the fish in a wide pan, cover with cold water and add 10 g salt per litre. Bring slowly to a bare simmer and poach gently for 12–15 minutes, until the flesh is opaque at the bone in the thickest part (63 °C).
- Lift the fish carefully onto a warm dish and keep warm. Pour off all but about 300 ml of the cooking liquid.
- Prepare the anchovies (rinse, soak and fillet salted ones; just rinse fillets in oil) and chop them. Add them to the pan with the grapes, pepper, mace, butter and lemon slices and simmer for 3–4 minutes, until the grapes are warm and just soft.
- Stir in the breadcrumbs and simmer for 1–2 minutes more, until the sauce thickens slightly. Taste; it should need no extra salt. Pour the sauce and grapes around the fish and remove any sticks or string before serving.
Notes
What the book says vs. what we added
the book scales, cleans and scores 2 pike, pushes their tails into their mouths, boils them in salted water and adds a good amount of soaked, chopped anchovies, picked white grapes, crushed pepper, mace, butter and plenty of lemon slices, with crumbled white bread almost at the end. Making the sauce from part of the cooking liquid, the amounts and the times are ours.
Curling the fish was a common way to present whole boiled fish. Two small pike curl more easily than one large one.
Scoring helps the fish cook evenly and cuts through some of the fine forked bones.
Pike
zander or trout of a similar size can replace it. Cook freshwater fish through (63 °C) because of parasites.
Anchovies
salted anchovies, not sardines (see 03-018).
Oriģināls1796
Nemm 2 , noswihno, istihri, tohs, un eespeedi winneem to asti muttê, wahri winnus uhdeni ar gattawus, peeleez sakappatas , un nopluhktas baltas , sagruhstu pipperu, , sweestu, dauds , un gan drihs beidsoht, kweeschu maises .
Mūsdienu rakstībā2026
Ņem 2 , nozvīņo, iztīri, ierobi tos un iespied viņiem to asti mutē, vāri viņus ūdeni sāli gatavus, pieliec , sakapātas un noplūktas baltas , sagrūstu piparu, , sviestu, daudz , un gandrīz beidzot kviešu maizes .
Sastāvdaļas10
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| līdakas | lihdeki | pike | 2 |
| ūdens | uhdens | water | |
| sāls | sahls | salt | |
| anšovilabu tiesu; izmērcēti, sakapāti | sardelles | salted anchovies | |
| baltās vīnogasnoplūktas no ķekara | baltas wihnu-ohgas | white grapes | |
| piparisagrūsti | pipperi | black pepper | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| sviests | sweests | butter | |
| citrona šķēlesdaudz | zitrohnu rippes | lemon slices | |
| kviešu maizes mīkstumssatrīts | kweeschu maises mihkstums | fresh white breadcrumbs |
Paņēmieni
- zvīņot
- robīt
- vārīt
Birkas
- līdaka
- vīnogas
- anšovi
Piezīmes
- iespied viņiem to asti mutē: zivis vāra un pasniedz saliektas gredzenā.
- ierobi: iegriez robus (zivs sānos).
- gan drihs beidsoht: gandrīz pašās beigās.
- Nav teikts, vai sardeles, vīnogas un pārējo liek tajā pašā novārījumā. Saprotam, ka mērci pagatavo no daļas zivju novārījuma.
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