Pawaru-Grahmata

№ 37III. nodaļa

Karpes uz poļu vīzi

Polish-style carp with onions and wine

  • Serves 4
  • about 2½ hours, including 2 hours salting
  • Melnraksts · vēl nav izmēģināts

1796Karpes us Pohlu wihsi.

Modernizētslpp. 152 · PDF 166
4 porcijas

The book gives no quantities, only that the carp stands salted for a couple of hours; the amounts below are ours.

Method

6 soļi
  1. Cut the carp across into steaks 3–4 cm thick. Sprinkle them with the salt on all sides, cover and refrigerate for 2 hours.
  2. Rinse off the salt under cold water and pat the fish dry.
  3. Lay the pieces in a single layer in a wide pan with a lid and cover them thickly with the chopped onions.
  4. Dot with the butter, scatter over the rusk crumbs and mace, and pour in the wine and water. Taste the liquid and add salt only if it needs it.
  5. Cover, bring to a simmer and cook gently for 20–25 minutes, shaking the pan now and then, until the onions are soft and the fish reaches 63 °C at the thickest point.
  6. Serve in a deep dish with the sauce. If the sauce is thin, lift the fish out and boil the sauce uncovered for a few minutes (our addition).

Notes

What the book says vs. what we added

salting for a couple of hours, washing, a thick layer of chopped onions, washed butter, crushed rusk, mace, wine and water, and cooking in a covered pan are the book's. The amounts and times are ours. The book doesn't say which wine; we use white.

Washed butter

butter used to be kneaded in cold water to wash out salt and buttermilk. Unsalted butter does the same job.

Polish carp

the better-known German Karpfen polnisch is cooked in beer and thickened with gingerbread. This one uses wine and thickens the sauce with rusk crumbs.

Carp

see 03-034 for buying and safety.

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