Pawaru-Grahmata

№ 44III. nodaļa

Melnas karpes

Black carp in red wine and blood sauce

  • Serves 4
  • about 3 hours, including 2 hours salting
  • Melnraksts · vēl nav izmēģināts

1796Melnas karpes.

Modernizētslpp. 155–156 · PDF 169–170
4 porcijas

The book gives no quantities, only that the carp stands salted for a couple of hours; the amounts below are ours.

Method

8 soļi
  1. When the carp is killed, catch its blood in a bowl with the vinegar and stir so it doesn't clot. Keep it covered in the fridge.
  2. Scale and gut the carp, taking out the gall bladder in one piece. Hold the fish belly up while you work, so you lose as little blood as possible, and add any that runs out to the bowl. Cut it across into steaks 3–4 cm thick, sprinkle them with the salt and refrigerate for 2 hours.
  3. Meanwhile, melt the butter in a small pan, stir in the flour and cook over low to medium heat, stirring all the time, for 8–10 minutes, until chestnut brown.
  4. Pat the carp dry. Put it in a wide pot with the onions, bay leaves, lemon peel, cloves and the brown roux. Pour over the wine and the blood with its vinegar. If the liquid doesn't come at least halfway up the fish, add water.
  5. Cover, bring to the boil and cook fairly briskly for 15–20 minutes, shaking the pot now and then so nothing catches, until the fish reaches 63 °C at the thickest point and the sauce is thick and dark.
  6. Stir in the sugar, taste and add salt if needed.
  7. Lift the carp carefully into a deep dish, so the pieces don't break, and pour the sauce over.
  8. The book's second way: brown the flour separately, put it in a deep ovenproof dish with the fish and the other ingredients, shake well and cook it covered. Today: a lidded casserole at 180 °C for 30–35 minutes.

Notes

What the book says vs. what we added

collecting the blood with vinegar, holding the fish belly up, salting for a couple of hours, brown roux, chopped onions, bay leaves, lemon peel, crushed cloves, red wine, the blood, water if needed, quick boiling in a covered pot with shaking, and sugar at the end are all the book's. The book never says where the roux and onions go; we put them in the pot. The amounts, times and oven are ours.

Blood

you only get it from a carp killed in front of you. Where live carp are sold, mostly at Christmas, the fishmonger may collect it for you. Use it only from a fish you saw killed, keep it cold, and boil the sauce for several minutes to cook it through. Without blood the sauce is brown rather than black; brown an extra tablespoon of flour.

Black carp today

carp in a dark sweet-sour sauce survives in Czech Christmas cooking as kapr na černo, darkened today with gingerbread, prunes and dark beer.

Carp

see 03-034 for buying and safety.

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

esc
↑↓ izvēlēties↵ atvērt