Pawaru-Grahmata

№ 38III. nodaļa

Karpes ar sarkanu vīnu

Carp with red wine and egg-yolk sauce

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Karpes ar sarkanu wihnu.

Modernizētslpp. 152–153 · PDF 166–167
4 porcijas

The book gives the yolks of 5 eggs and red wine with half as much water; the other amounts are ours.

Method

5 soļi
  1. Cook the carp as in 03-034 or 03-035, lift it into a warm dish and keep it warm.
  2. Rub the sugar cubes over the lemon skin until they turn yellow and smell of lemon. If you only have granulated sugar, mix it with the finely grated zest of ½ lemon.
  3. In a heavy saucepan, whisk the wine, water, sugar and yolks together while cold.
  4. Set over low to medium heat and whisk constantly for 5–8 minutes, until the sauce froths up and thickens and reaches about 80 °C. Don't let it boil, or the yolks will scramble.
  5. Take it off the heat at once and pour it over the carp.

Notes

What the book says vs. what we added

boiled carp, a sauce of red wine, half as much water, sugar rubbed on lemon peel and the yolks of 5 eggs, beaten cold, then whisked over the coals and poured over the fish are the book's. The amounts of wine, water and sugar and the temperature are ours.

"When it boils up"

the book takes the sauce off the heat as soon as it boils up. A sauce with 5 yolks curdles if it really boils, so we stop when it froths and thickens. It is then a red-wine sabayon.

Whisk

the book whisks with peeled twigs, an old-fashioned twig whisk. A balloon whisk works best today.

Blue carp

the book says the sauce is especially good on carp cooked blue (03-035).

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt