Pawaru-Grahmata

№ 36III. nodaļa

Karpes uz žīdu vīzi

Sweet-sour carp in beer with raisins ("Jewish style")

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Karpes us schihdu wihsi.

Modernizētslpp. 151–152 · PDF 165–166
4 porcijas

The book gives ½ stops of small beer, which converts to 640 ml; it gives no other amounts.

Method

4 soļi
  1. Lay the carp in a dish, pour over the vinegar and sprinkle the pieces on all sides with the pepper and cloves. Leave in the fridge for 15–30 minutes, turning once.
  2. Heat the beer with the butter in a wide, deep pan until it boils.
  3. Add the carp with all its vinegar, the raisins and the lemon peel. Bring back to the boil and simmer uncovered for about 30 minutes, turning the pieces once and spooning the sauce over them, until the fish is cooked through (63 °C at the thickest point) and the sauce has boiled down by about half and turned syrupy.
  4. Taste the sauce and add salt if needed. Serve the carp in a deep dish with the sauce and raisins poured over.

Notes

What the book says vs. what we added

scaling, cutting into three, vinegar, a little pepper and more cloves, ½ stops of small beer heated with butter, raisins, lemon peel and a good half hour's boiling until the sauce is thick and reduced are all the book's. The other amounts, the salt and the fridge are ours.

Small beer

plāns alus was the weak everyday beer, much lighter than lager. Diluted lager comes close. Strong or very hoppy beer turns bitter as it reduces.

Pieces

the book cuts the whole carp into only three pieces, so they need the full half hour. If you use steaks, lift them out after 12–15 minutes, boil the sauce down on its own and pour it over.

Sweet-sour

the sauce gets its sweetness only from the raisins and the beer. Add a teaspoon of sugar if you like it sweeter (not in the book). Carp cooked sweet-sour with raisins was known in German cooking as Karpfen auf jüdische Art.

The title

žīds was the ordinary 18th-century Latvian word for a Jew; today it is offensive. The Latvian title is kept as printed; the English one says "Jewish style".

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