Pawaru-Grahmata

№ 40III. nodaļa

Karpes ar austeriem

Carp with oysters in white wine

  • Serves 4
  • about 50 minutes
  • Melnraksts · vēl nav izmēģināts

1796Karpes ar austereem.

Modernizētslpp. 153–154 · PDF 167–168
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Cut the carp across into steaks 3–4 cm thick. Put them in a wide pan with the water and salt, bring slowly to a simmer and skim. Simmer gently for 8–10 minutes, until almost done: the flesh should still be slightly translucent at the bone.
  2. Pour off all the water, holding the fish back with the lid. Add the wine, butter, pepper and mace and simmer uncovered for 8–10 minutes, spooning the sauce over the fish.
  3. Stir the breadcrumbs into the sauce around the fish and simmer for 2 minutes, until it thickens slightly.
  4. Strain the oyster juice through a fine sieve into the pan, add the oysters and simmer for 1–2 minutes, just until their edges curl. Serve at once.

Notes

What the book says vs. what we added

boiling the carp in lightly salted water until nearly done, pouring off the water, then wine, washed butter, pepper and mace, breadcrumbs and last of all the oysters are the book's. The amounts and times are ours.

Oysters

buy live oysters with tightly closed shells from a reliable supplier, and shuck them just before cooking, or ask the fishmonger to. Strain their juice to remove grit. People who are pregnant, elderly or have weak immunity should cook oysters for at least 3 minutes. Frozen shucked oysters, or 500 g mussels steamed open and taken out of their shells, are cheaper substitutes.

Wine

the book doesn't say which. White suits the oysters.

Carp

see 03-034 for buying and safety.

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