Pawaru-Grahmata

№ 43III. nodaļa

Iesāļotas karpes

Marinated fried carp

  • Serves 6 as a cold dish
  • about 1 hour, plus 2–3 days in the marinade
  • Melnraksts · vēl nav izmēģināts

1796Eesahlotas karpes.

Modernizētslpp. 155 · PDF 169
6 porcijas

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

Method

6 soļi
  1. Cut the carp across into steaks 2–3 cm thick. Pat them dry with kitchen paper and rub them all over with the salt. Dust lightly with flour.
  2. Fry in the butter or oil over medium heat for 4–5 minutes a side, until golden and cooked through (63 °C at the thickest point). You can also grill them over charcoal. Leave to cool on a rack.
  3. Scatter a third of the bay leaves, allspice and cloves over the bottom of a 2 l ceramic crock or heatproof glass jar. Add half the fish, then another third of the spices, then the rest of the fish and the last of the spices.
  4. Bring the vinegar to the boil and pour it straight over the fish. It must cover the fish completely.
  5. Leave to cool, then cover tightly and refrigerate. Once a day, press the fish down or turn the closed jar over, so every piece stays soaked.
  6. The carp is ready after 2 days and best after 3–4. Serve it cold. To serve it warm, as the book also allows, heat some of the marinade and warm the pieces gently in it.

Notes

What the book says vs. what we added

drying the pieces, rubbing them with a little salt, frying in a pan or on a gridiron, layering them in a small cask with bay leaves, allspice and cloves, pouring over boiling wine vinegar, sealing the cask and turning it daily, and serving cold or warmed in the liquid are all the book's. The flour, amounts, times and the fridge are ours.

Keeping

the book seals the cask with pitch. In the fridge, kept under the vinegar, the carp keeps for up to 2 weeks.

Vinegar

neat vinegar, as in the book, makes a very sharp pickle. For a milder one, like German Brathering, use 500 ml vinegar with 250 ml water and 1–2 tbsp sugar (not in the book), and eat it within a week.

Bones

a few days in the vinegar partly softens the fine forked bones of the carp.

The name

iesāļot is the book's word for marinating, as it explains on page 274 ("to sauz eesahloht, mariniren").

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