Pawaru-Grahmata

№ 22III. nodaļa

Līdeks ar poļu sulu

Pike in Polish sauce with currants, onion and wine

  • Serves 4–6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks ar Pohlu sullu.

Modernizētslpp. 143 · PDF 157
4 porcijas

The book gives half an hour for salting the fish; no quantities. The amounts below are ours.

Method

4 soļi
  1. Sprinkle the fish pieces all over with the salt and leave them in the fridge for 30 minutes.
  2. Put the mace, currants, pepper, butter, breadcrumbs, onions and wine in a wide pan and lay the fish in it in one layer.
  3. Bring to a simmer, cover and simmer gently for 15–20 minutes, until the fish comes away from the bone easily (63 °C) and the onion is very soft.
  4. Lift the fish into a warm deep dish. Pour the sauce through a colander or coarse sieve over the fish, pressing the soft onion through. Spoon the currants back into the sauce if you like (our addition).

Notes

What the book says vs. what we added

the book salts the pike pieces for half an hour, then cooks them very soft in a pot with mace, currants, pepper, butter, a little breadcrumb, finely cut onions and plenty of wine, and pours the sauce through a colander over the fish. The amounts, times and the choice of white wine are ours.

Wine

the book doesn't say which. A dry white is our choice; a light red would also suit the currants.

"Polish" sauces in German cooking of the period were sweet-sour fish sauces with raisins or currants, onion and wine or beer. The book's carp "the Polish way" (03-037) is a relative.

Bones

pike pieces still have their bones, including the fine forked ones. Warn your guests, or use boneless fillet pieces and cook them for only 8–10 minutes.

Pike

zander or carp work too. Cook freshwater fish through (63 °C) because of parasites.

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