Pawaru-Grahmata

№ 23III. nodaļa

Spiķēts līdeks

Larded roast pike with anchovy sauce

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Spikkehts lihdeks.

Modernizētslpp. 144 · PDF 158
6 porcijas

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

Method

8 soļi
  1. Rinse the fish inside and out, scraping away the dark blood line along the spine, and pat dry. Rub it all over, inside and out, with the salt.
  2. Cut the fat into strips about 3–4 mm thick and 4–5 cm long and chill them. Lard the thick back of the fish on both sides in neat rows, using a larding needle, or make small slits with a thin knife and push the strips in.
  3. Heat the oven to 200 °C. Butter a roasting tin big enough for the fish (curve it, or cut off the head and roast it alongside). Lay in the pike. Melt the butter and brush some over the fish.
  4. Roast for 35–45 minutes, basting with the butter and pan juices every 10 minutes, until the thickest part reaches 63 °C and the flesh lifts easily from the backbone.
  5. Meanwhile, prepare the anchovies (rinse, soak and fillet salted ones; just rinse fillets in oil) and chop them. Melt the 20 g butter in a small pan over low heat, add the anchovies and stir for 2–3 minutes, until they melt into a paste. Push them through a sieve into another small pan.
  6. When the fish is done, add 3–4 tbsp of the butter and juices from the tin, the pepper, lemon slices and boiling water to the anchovies and simmer for 5 minutes.
  7. Lift the pike carefully onto a warm dish with two fish slices and pour the sauce over it.
  8. Wine sauce instead (our addition; the book gives no recipe here): pour off most of the fat from the tin, add 150 ml dry white wine, scrape up the brown bits and boil until reduced by half. Off the heat, whisk in 40 g cold butter in pieces and a squeeze of lemon.

Notes

What the book says vs. what we added

the book kills a large pike, takes out the liver and innards, rubs it with salt, lards it with fine strips of bacon fat, bakes it in a buttered pan on the coals, basting it often with butter, and serves it with anchovy or wine sauce. It doesn't describe either sauce here; the anchovy sauce is the one in 03-028, and the wine sauce is ours. The amounts, oven temperature and times are ours.

Larding keeps the lean pike from drying out; so does the frequent basting.

Buying pike

the book starts by killing the fish, so it was bought alive. Buy a whole, freshly caught pike, gutted, with clear eyes, red gills and a clean smell. Zander works the same way.

Safety

cook freshwater fish through (63 °C) because of parasites.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt