№ 42III. nodaļa
Ceptas karpes ar austeriem pildītas
Roast carp larded with bacon and stuffed with oysters
- Serves 4
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Zeptas karpes ar austereem pilditas.
The book gives no quantities; the amounts below are ours.
Method
6 soļi- Heat the oven to 200 °C (180 °C fan). Pat the carp dry inside and out.
- Lard the fish: with a larding needle or a thin, sharp knife, push the bacon strips into the flesh in rows along both sides. Without a needle, cut shallow slits 3 cm apart and tuck a strip into each.
- Season the belly cavity with the salt, pepper and mace. Fill it with the oysters, butter pieces and lemon slices, and sew it shut with kitchen string or pin it with cocktail sticks.
- Lay the carp in a roasting tin, brush it with melted butter and roast for 35–45 minutes, basting every 10 minutes with more butter and the pan juices, until the thickest part behind the head reaches 63 °C and the stuffing is hot right through.
- Meanwhile, melt the butter for the sauce in a small pan and stir the anchovies in it over low heat until they dissolve.
- Lift the carp onto a warm dish and remove the string. Pour the pan juices, water, pepper and lemon slices into the anchovy butter, simmer for 3–4 minutes and strain it over the fish.
Notes
What the book says vs. what we added
larding with finely cut bacon, the stuffing of oysters, fresh butter, lemon slices, salt, pepper and mace, sewing the belly up, roasting on the spit as for pike (03-028) and basting with butter until soft and juicy, and serving with anchovy or oyster sauce are the book's. The oven, the amounts, the times and the sauce recipe (based on 03-028) are ours.
Size
a 1.5 kg carp needs 30–35 minutes. A bigger fish may not fit in a home oven; cut the head off, or roast two smaller fish.
Oysters
see 03-040 for buying them. Inside the fish they only just heat through, so anyone who should avoid undercooked shellfish should use cooked, shelled mussels instead.
Carp
see 03-034 for buying and safety. A roast whole carp still has its fine forked bones; serve it in fillets taken off the frame at the table.
Oriģināls1796
Kad tahs karpes swihnotas irr, tad isspikke winnas ar smalki sagreestu spekki, to wehderu pildi ar , jaunu sweestu, , , sagruhstu pipperu un ; atkal, usdurri us , kà mahzihts irr, un apleij ar sweestu, ka mihkstas un . Blohdâ winnas ar - warr .
Mūsdienu rakstībā2026
Kad tās karpes , tad izspiķē viņas sagrieztu speķi, to vēderu pildi , jaunu sviestu, , sāli, sagrūstu piperu un ; atkal, uzduri uz , kā mācīts , un aplej sviestu, ka mīkstas un sulaina . Bļodā viņas sardeļu var pārliet.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| karpavesela | karpes | carp | |
| speķissmalki sagriezts spiķēšanai | spekkis | bacon | |
| austerespildījumam | austeri | oysters | |
| svaigs sviestspildījumam un aplaistīšanai | jauns sweests | fresh butter | |
| citrona ripas | zitrohnu rippes | lemon slices | |
| sāls | sahls | salt | |
| piparisagrūsti | pippers | black pepper | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| anšovu vai austeru mērcepasniegšanai | sardellu- jeb austeru sulla | anchovy or oyster sauce |
Paņēmieni
- spiķēt
- pildīt
- sašūt
- cept uz iesma
- aplaistīt
Birkas
- karpa
- zivis
- austeres
- pildīts
- cepetis
Piezīmes
- koši: glīti, rūpīgi.
- jauns sviests: svaigs sviests.
- kā pie līdeka mācīts ir: sk. 03-028 "Līdeks uz iesmu cepts": zivi uzdur uz iesma, piesien pie diviem plāniem kociņiem un cep, bieži aplejot ar karstu sviestu.
- mīkstas un sulaina: iespiests sullaina, bez -s; gaidāms sullainas. Atstāts kā iespiests.
- sardeļu jeb austeru sula: mērce, piemēram, kā 03-028 beigās (anšovi ar sviestu, cepeša sviestu, pipariem un citronu ripēm).
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