Pawaru-Grahmata

№ 26III. nodaļa

Lipināts līdeks

Pike re-formed on its own bone, studded with almonds

  • Serves 6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Lippinahts lihdeks.

Modernizētslpp. 145 · PDF 159
6 porcijas

The book gives the yolks of 4 eggs and no other quantities. The rest is ours.

Method

7 soļi
  1. Lay the fish on its belly. Cut along both sides of the backbone from head to tail and work the flesh away from the ribs and spine with a thin knife and a spoon, so the head, backbone and tail stay in one piece. Scrape the flesh off the skin and throw the skin away. Feel through the flesh and pick out every bone.
  2. Chop the flesh and liver very finely with a heavy knife, or pulse in a food processor. Mix in the mace, lemon zest, egg yolks, salt and breadcrumbs to make a thick paste that holds its shape. If it is soft, chill it for 20 minutes. Poach a teaspoonful in simmering water and taste it for salt (our addition).
  3. Heat the oven to 190 °C. Spread the soft butter over a sheet of baking parchment on a baking tray and lay the backbone with head and tail on it.
  4. With wet hands, mould the paste over and around the bone to rebuild the shape of the fish, leaving the head and tail free. Smooth the surface.
  5. Bake for 35–45 minutes, until golden brown and the centre of the thickest part reaches 70 °C.
  6. Meanwhile make the sauce: soften the shallot in 10 g of the butter, add the wine and stock and boil until reduced by half, about 10 minutes. Off the heat, whisk in the remaining 60 g butter, cold and in pieces, and season with lemon juice and salt.
  7. Slide the fish onto a warm dish with two fish slices. Stud the top with the almond slivers, pushing them in like spikes, pour the sauce around it and serve.

Notes

What the book says vs. what we added

the book cuts the cleaned pike along the back, scrapes off all the flesh so the backbone stays whole with head and tail, chops the flesh with the liver, mace, grated lemon zest, the yolks of 4 eggs, a little salt and crumbled white bread into a thick paste, moulds it back onto the bone so the fish "gets its first shape back", bakes it golden brown on buttered paper in a covered pan, studs it with peeled, lengthwise-cut almonds and pours wine or carp sauce over it. Discarding the skin, the test dumpling, the oven temperature, times and the wine sauce recipe are ours.

Carp

the book says carp are done the same way. Carp has many more fine bones, so take extra care picking the flesh.

Wine or carp sauce

the book gives no recipe here. "Carp sauce" probably means one of the sauces in its carp recipes (from 03-034), such as carp in strong beer (03-039).

Raušu panna

a covered baking pan set on and under hot coals; a hot oven does the same.

Pike

zander also works. The fish is fully cooked in the oven, so freshwater parasites are not a concern.

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