Pawaru-Grahmata

№ 41III. nodaļa

Karpes ar olīvēm

Carp with olives, capers and anchovies

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

1796Karpes ar olihwehm.

Modernizētslpp. 154 · PDF 168
4 porcijas

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

Method

5 soļi
  1. Cut the carp across into steaks 3–4 cm thick. Put them in a wide pan with the salted water, bring slowly to a simmer, skim and simmer gently for 8–10 minutes, until almost done.
  2. Pour off the salty water. Pour in fresh water to come halfway up the fish and add everything else except the sugar.
  3. Simmer uncovered for 10–15 minutes, spooning the sauce over the fish, until the fish reaches 63 °C at the thickest point and the sauce has reduced and thickened. If the fish is done first, lift it out and boil the sauce down on its own.
  4. Taste the sauce. If it is very sharp, stir in the sugar. It will hardly need more salt.
  5. Serve the carp in a deep dish with the sauce poured over.

Notes

What the book says vs. what we added

boiling the carp in strongly salted water, changing it for clean water, the list of capers, olives, lemon slices and peel, bay leaves, butter, pepper, mace, soaked chopped anchovies, a little olive oil, wine vinegar and breadcrumbs, the reduction and the sugar if too sour are all the book's. The amounts and times are ours.

Salt

the anchovies, capers and olives are all salty, which is presumably why the book changes the salted cooking water for clean water before making the sauce.

Olive oil

the book calls it bomeļe, from German Baumöl, "tree oil".

Carp

see 03-034 for buying and safety.

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

esc
↑↓ izvēlēties↵ atvērt