Pawaru-Grahmata

№ 47III. nodaļa

Prišu stori vārīt, ko mēdz aukstu ēst

Cold poached sturgeon with vinegar and olive oil

  • Serves 6
  • about 1 hour, plus cooling overnight
  • Melnraksts · vēl nav izmēģināts

1796Prischu stohri wahriht, ko mehds aukstu ehst.

Modernizētslpp. 158–159 · PDF 172–173
6 porcijas

The book gives 2 whole onions; the other amounts are ours.

Method

6 soļi
  1. Rinse the sturgeon well in cold water and tie each piece round with string so it keeps its shape.
  2. Put it in a pan with the cold water and salt and bring slowly to the boil, skimming off the foam.
  3. Add the onions, bay leaves, peppercorns, sage and parsley stalks. Simmer very gently for 20–30 minutes, until the centre reaches 60–63 °C. The fish should be firm, not soft.
  4. Leave it to cool in the liquid, standing the pan in cold water to speed this up, then refrigerate it overnight. Lift off the fat that sets on top.
  5. Put the whole piece on the table, remove the string and cut slices for everyone. Each person dresses theirs with vinegar, olive oil, pepper and parsley.
  6. Keep any leftovers in their strained cooking liquid in the fridge for up to 2 days. For longer keeping, as the book suggests, cover them with the cooled vinegar and salt instead; they then keep for up to a week in the fridge.

Notes

What the book says vs. what we added

cutting the fresh sturgeon into large pieces, soaking it, tying it with thread or bast, starting it in cold, well-salted water, skimming, the 2 whole onions, bay leaves, peppercorns, sage and parsley, cooking it not too soft, cooling it in its liquid and skimming off the fat, eating it cold with vinegar, olive oil, pepper and parsley, and keeping leftovers in the broth or in vinegar and salt are the book's. The other amounts, times and the fridge are ours.

Cooling

the book lets the fish cool slowly in its broth, presumably in a cellar. Get it into the fridge within 2 hours. The book itself warns that the broth spoils easily.

Sturgeon is protected

buy only farmed sturgeon; see 03-046.

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