Pawaru-Grahmata

№ 28III. nodaļa

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Spit-roast pike larded with anchovies and lemon peel

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

1796Lihdeks us eesmu zepts.

Modernizētslpp. 146–147 · PDF 160–161
6 porcijas

The book gives no quantities apart from the 2 thin sticks; the amounts below are ours.

Method

8 soļi
  1. Rinse the fish and pat dry. Score both sides with diagonal cuts about 3 cm apart and 1 cm deep. Put the liver back in the belly, sew the opening shut with kitchen string and sprinkle the fish all over with salt.
  2. Prepare the larding anchovies (rinse, soak and fillet salted ones; just rinse fillets in oil) and cut them lengthwise into thin strips. Push the anchovy and lemon zest strips into the cuts.
  3. Heat the spit or rotisserie and rub the hot spit with the pork fat. Push it through the mouth and along the backbone to the tail, and tie the head and tail firmly to the spit.
  4. Cut a notch near each end of the two slats. Lay one along each side of the fish and tie string around the notches, so the string presses on the wood and not on the flesh. This keeps the fish straight and in one piece.
  5. Roast over or in front of medium heat (about 200 °C) with a tray underneath to catch the drips, basting often with the melted butter, for 35–50 minutes, until the thickest part near the backbone reaches 63 °C. Without a spit: tie on the slats as in step 4 and roast the fish on a rack over a roasting tin at 200 °C for the same time, basting often.
  6. Meanwhile make the sauce: prepare and chop the anchovies. Melt the 15 g butter in a small pan over low heat, add the anchovies and stir for 2–3 minutes, until they melt into a smooth paste. Push it through a sieve into a larger pan. Add the butter and juices from the drip tray, the pepper, lemon slices and boiling water and simmer gently for 10 minutes.
  7. For the garnish, pare the zest of the remaining lemon in long thin strips with a canelle knife or zester, then slice the lemon.
  8. Pour the sauce into a warm serving dish. Untie the slats, slide the fish off the spit, remove the string from the belly and lay the fish carefully on the sauce so it doesn't break. Arrange the zest strips and lemon slices around it.

Notes

What the book says vs. what we added

the method is the book's: the scored pike with its liver sewn back inside, larded in the cuts with strips of boned anchovy and lemon peel, roasted on a hot spit greased with bacon fat, held straight by two notched sticks tied on with coarse string, basted often with hot butter, and served on a sauce of anchovies melted in butter, sieved and simmered with the roasting butter, pepper, lemon slices and a little boiling water, garnished with long strips of zest and lemon slices. The amounts, temperatures, times and the oven alternative are ours.

The sticks

a long, soft pike tends to sag and break on a turning spit. The book's two splints stop that and keep the string from cutting into the flesh.

Anchovies

salted anchovies, not sardines (see 03-018). The fish is well seasoned by them, so taste the sauce before adding salt.

Pike

zander or a large trout can be roasted the same way. Cook freshwater fish through (63 °C) because of parasites.

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