Pawaru-Grahmata

№ 27III. nodaļa

Cepts līdeks

Pike fried in brown butter

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Zepts lihdeks.

Modernizētslpp. 145–146 · PDF 159–160
4 porcijas

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

Method

6 soļi
  1. Score the fish. For fillets, cut into the flesh side every 4–5 mm, almost down to the skin. For pieces on the bone, make 3–4 diagonal cuts on each side.
  2. Sprinkle with the salt and leave in the fridge for 20–30 minutes, then pat very dry with kitchen paper.
  3. Turn the pieces in the flour and shake off the excess.
  4. Heat the butter in a large frying pan over medium heat until it foams, smells nutty and turns golden.
  5. Fry the fish until golden on both sides and cooked through (63 °C): 3–4 minutes a side for fillets, 5–6 minutes for pieces on the bone. Turn the heat down if the butter darkens too fast.
  6. Put the fish in a warm dish, pour the hot butter from the pan over it and serve with the lemons.

Notes

What the book says vs. what we added

the book cuts the cleaned pike into large pieces, scores them, salts them and lets them dry, turns them in flour and fries them in hot golden butter, then pours that butter over them in the dish and serves them with lemon juice. The amounts and times are ours.

Scoring

fine cuts through a pike fillet sever its forked bones so they are hardly noticed when you eat it, the same trick used for carp. Wider cuts on pieces on the bone help them cook evenly.

Butter

if your butter burns before the fish is done, fry in clarified butter and brown 50 g fresh butter separately to pour over.

Pike

zander, perch or another firm white fish can replace it. Cook freshwater fish through (63 °C) because of parasites.

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