Pawaru-Grahmata

№ 39III. nodaļa

Karpes ar stipru alu

Carp braised in strong beer with rye crust

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

1796Karpes ar stipru allu.

Modernizētslpp. 153 · PDF 167
4 porcijas

The book gives one onion, a small piece of rye crust and a couple of bay leaves; the other amounts are ours.

Method

5 soļi
  1. Cut the carp across into steaks 3–4 cm thick. Lay them in a dish, pour over the vinegar, turn them over and leave for 15 minutes so the blood seeps out. Lift out the fish and throw away the vinegar.
  2. Put the carp in a saucepan or casserole that holds it in one layer. Pour in the beer and add the butter, rye crust, onion, salt, lemon slices and peel, allspice and bay leaves.
  3. Bring to the boil, cover and simmer gently for about 15 minutes, until the fish reaches 63 °C at the thickest point.
  4. Lift the fish into a warm deep dish. Boil the sauce uncovered for 10–15 minutes, crushing the softened crust into it with a whisk, until it has reduced by about half and thickened. Take out the onion, bay leaves and lemon peel.
  5. Pour the sauce over the carp.

Notes

What the book says vs. what we added

the vinegar to draw out the blood, strong beer, butter, rye crust, onion, salt, lemon slices and peel, a little allspice, a couple of bay leaves and simmering in a covered pan until the sauce is reduced and thick are the book's. The book cooks everything together; by the time the sauce had reduced, carp steaks would be overcooked, so we lift the fish out first. The amounts and times are ours.

Vinegar

the book doesn't say whether the vinegar goes into the pot. We leave it out; add a spoonful to the sauce if you want it sharper.

Beer

very hoppy beer turns bitter when reduced. Choose a malty, dark beer.

Rye crust

it thickens and darkens the sauce, much as gingerbread does in other carp-in-beer recipes.

Carp

see 03-034 for buying and safety.

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