Pawaru-Grahmata

№ 34III. nodaļa

Karpes ūdenī un sālī

Carp poached in salted water

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Karpes uhdenî un sahlî.

Modernizētslpp. 150–151 · PDF 164–165
4 porcijas

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

Method

4 soļi
  1. Cut the carp across into steaks 3–4 cm thick and rinse them. Sprinkle them with the salted water and leave for 10 minutes.
  2. Put the carp into a wide pan, pour over the cold water and add the salt; the water should just cover the fish. Bring slowly to a simmer over medium heat, skimming off the foam as it rises.
  3. When the foam has stopped, add the bay leaves, peppercorns and onion. Simmer very gently for 10–15 minutes, until the flesh comes away from the bone and reaches 63 °C at the thickest point.
  4. Lift the carp onto a warm dish with a slotted spoon. Throw away the onion.

Notes

What the book says vs. what we added

the cleaning, cutting, sprinkling with salted water, starting in cold salted water, skimming, bay leaves, peppercorns and the optional whole onion are all the book's. The amounts and times are ours.

Serving

the book gives no sauce here. This is the plain boiled carp that 03-038 serves with a red wine sauce. Melted butter and grated horseradish also go well (not in the book).

Carp

common carp is farmed in ponds across Central and Eastern Europe, Latvia included. It is sold live or freshly killed, mostly from autumn to Easter and above all at Christmas. Ask the fishmonger to scale and gut it and cut it into steaks. Carp has fine forked bones in the flesh, so eat it with care.

Safety

like all freshwater fish, carp can carry parasites. Always cook it through; never serve it underdone.

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