Pawaru-Grahmata

№ 29III. nodaļa

Līdeks ar skābu kāpostu un austeriem

Pike and sauerkraut bake with oysters

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks ar skahbu kahpostu un austereem.

Modernizētslpp. 147–148 · PDF 161–162
6 porcijas

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

Method

7 soļi
  1. Taste the sauerkraut; if it is very sour, rinse it briefly. Melt the butter in a heavy pan, soften the onion for 5 minutes, then add the sauerkraut and water. Cover and simmer gently for 1–1½ hours, stirring now and then, until tender. You should have about 250 ml of liquid left; drain it off and keep it.
  2. Put the pike pieces and head in a pan, cover with cold water and add 10 g salt per litre. Bring to a bare simmer and poach for 10–12 minutes, until the flesh comes away from the bone (63 °C). Add the liver for the last 4 minutes.
  3. Lift everything out. Keep the head whole. Remove the skin and bones from the pieces and flake the flesh.
  4. If the oysters are in the shell, open them over a bowl and strain their juice through a fine sieve.
  5. Heat the oven to 200 °C and butter a deep ovenproof dish of about 2.5 litres. Spread a third of the sauerkraut over the bottom. Set the head in the middle with the liver in its mouth and arrange some of the flaked pike and oysters around it. Cover with more sauerkraut, then the rest of the pike and oysters, and finish with sauerkraut on top, leaving the head showing if you can.
  6. Pour the sauerkraut liquid and oyster juice over it, so it soaks through to the bottom.
  7. Scatter the breadcrumbs over the top and cover with the butter slices. Bake for 25–30 minutes, until golden brown and bubbling and hot right through (75 °C in the centre).

Notes

What the book says vs. what we added

the book layers cooked sauerkraut in a dish with the boiled, flaked pike and oysters, the head in the middle with the liver in its mouth and sauerkraut on top, pours the sauerkraut juice over it, scatters crumbled white bread and thin slices of butter on top and bakes it golden brown in a covered pan with a few coals below and more above. Shelled crayfish tails can replace the oysters, or it can be just sauerkraut and pike. How to cook the sauerkraut, the amounts, oven temperature and times are ours.

Oysters

buy live oysters from a reliable supplier (shells closed, or closing when tapped). Raw oysters can carry norovirus; here they bake right through in the hot sauerkraut, which makes them safe. Shucked oysters in their juice also work.

Pewter

the book's tip about sand or salt under a pewter dish kept the heat of the coals from melting it. Use ceramic or glass instead; old pewter can contain lead.

The head is for show. Leave it out if you prefer, and use the liver in the layers or not at all.

Pike

zander or cod can replace it.

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