№ 24III. nodaļa
Iesālīts līdeks
Salted pike, boiled
- Serves 4–6
- 3 days salting, then about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Eesahlihts lihdeks.
The book gives 3 days in salt and no other quantities. The amount of salt is ours.
Method
5 soļi- Weigh the cleaned fish and weigh out the salt. Rub it well into the belly cavity and over the skin.
- Lay the fish in a non-metal dish, cover and refrigerate (below 4 °C) for 3 days, turning it once a day.
- Rinse off the salt. If you prefer it milder, soak the fish in cold water in the fridge for 1 hour.
- Cut it across into 5–6 cm pieces. Put them in a pan of cold, unsalted water, bring slowly to a bare simmer and poach for 10–12 minutes, until the flesh comes away from the bone (63 °C).
- Drain and serve hot with melted butter, potatoes and herbs.
Notes
What the book says vs. what we added
the book scales, cleans and opens the pike, strews salt into it well, leaves it for 3 days, then cuts it into pieces and boils it. The amount of salt, the fridge, the optional soaking and the accompaniments are ours.
Salt
4 % of the fish's weight gives a seasoned, firm, mildly salty fish after 3 days. The book probably used much more and kept it in a cool cellar; then soak the fish for several hours before boiling.
Keeping
a light cure like this doesn't preserve the fish. Keep it in the fridge and cook it as soon as the 3 days are up.
Safety
salting doesn't kill parasites in freshwater fish, so always cook it through (63 °C).
Next recipe
03-025 smokes pike salted this way.
Oriģināls1796
Kad , istihrihts un usgreests irr, tad , un tà winnam 3 jastahw; tad sagreests un wahrihts.
Mūsdienu rakstībā2026
Kad , iztīrīts un uzgriezts , tad sāls , un tā viņam 3 jāstāv; tad sagriezts un .
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