№ 35III. nodaļa
Karpes it zilas vārīt
Blue carp with horseradish vinegar
- Serves 4
- about 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Karpes it sillas wahriht.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Handle the carp as little as possible, so you don't rub off the slime on its skin. Slit the belly, take out the guts, cut the fish across into pieces 3–4 cm thick and rinse them briefly under cold water.
- Lay the pieces skin side up in a dish and pour over the 150 ml vinegar. Warm vinegar gives a stronger colour. Leave for 5 minutes.
- Bring the water, vinegar and salt to the boil in a wide pan with the onion, peppercorns and bay leaves.
- Slide in the carp with its vinegar, bring back just to a simmer, and poach gently for 10–15 minutes, until the fins pull out easily (the book's test) and the thickest part reaches 63 °C.
- Drain well and serve on a warm dish, with the horseradish vinegar on the side.
Notes
What the book says vs. what we added
the vinegar poured over the pieces, the water boiled with vinegar, the onion, peppercorns and bay leaves, the fin test and the vinegar with horseradish are all the book's. The salt, amounts and times are ours.
Blue colour
the skin turns blue-grey only on very fresh fish with its natural slime intact, so don't scale it, scrub it or wash it hard. The book doesn't mention scaling here, though its other carp recipes do. Remove the gall bladder in one piece; if it bursts, the flesh tastes bitter.
Serving
German Karpfen blau usually comes with melted butter and horseradish. The book serves vinegar with horseradish.
Season
the book says carp are not much good in the "leaf month" and the "dog month", which are May and August in the old Latvian month names. Around spawning and in summer heat carp taste weaker and muddier. Farmed carp is still sold mainly from autumn to Easter.
Safety
freshwater fish can carry parasites, so always cook carp through.
Oriģināls1796
Usgrees tahs karpes un isnemm eekschas, sagrees winnas , masga, eeleez blohdâ un usleij wihnettiki . Uswahri uhdeni ar wihnettiki, tohs eekschâ un arri wesselu , pipperu graudus un , un werd kamehr tee atraisahs. Nokahsi winnus un dohd wihnettiki ar klaht. tahs karpes dauds ne derr.
Mūsdienu rakstībā2026
Uzgriez tās karpes un izņem iekšas, sagriez viņas , mazgā, ieliec bļodā un uzlej vīnetiķi . Uzvāri ūdeni vīnetiķi, tos iekšā un arī veselu , piperu un , un verd, tie atraisās. Nokāsi viņus un dod vīnetiķi klāt. un tās karpes daudz neder.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| karpagabalos sagriezta; zvīņošana nav minēta | karpes | carp | |
| vīnetiķispārliešanai, vārīšanai un pasniegšanai | wihnettikis | wine vinegar | |
| ūdens | uhdens | water | |
| sīpolsvesels | zihpols | onion | |
| piparu graudi | pipperu graudi | black peppercorns | |
| lauru lapas | lorbehrlappas | bay leaves | |
| mārrutkiar etiķi pasniegšanai | mahrutki | horseradish |
Paņēmieni
- vārīt
- nokāst
Birkas
- karpa
- zivis
- vārīts
- zili vārīts
Piezīmes
- it zilas: ļoti zilas (vāc. blau). Etiķis iekrāso zivs ādas gļotas zilganas, sal. 03-002 un 03-011. Zvīņošanu recepte nemin (citās karpju receptēs karpes "top zvīņotas"), jo zvīņojot gļotas noberž.
- spuri: spuras. Zivs gatava, kad spuras viegli atdalās.
- lapu un suņu mēnesī: senajos mēnešu nosaukumos lapu mēnesis ir maijs, suņu mēnesis augusts (tā jau Einhornam 1649. g. un Langem 1772–75). Ap nārstu un vasaras karstumā karpes ir sliktākas.
- mehnesi: iespiests bez locījuma zīmes; mūsdienu tekstā mēnesī.
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