Pawaru-Grahmata

№ 51III. nodaļa

Stori uz iesmu cept

Spit-roast sturgeon with morel and pistachio sauce

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Stohri us eesmu zept.

Modernizētslpp. 161–162 · PDF 175–176
6 porcijas

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

Method

8 soļi
  1. Rinse the sturgeon and pat it dry. Roll it in the melted butter and season with salt and pepper.
  2. On a rotisserie: push the spit through the fish and tie it firmly to the spit with string, or pin it with wooden skewers, so that it turns with the spit and cannot slip. In the oven: tie it into a neat shape and set it on a rack over a roasting tin. Heat the oven to 200 °C.
  3. Pour the wine into the dripping pan or roasting tin and add the lemon peel. Start roasting. Every 10 minutes, dip the sage bunch in the wine and brush the fish with it.
  4. After 25–30 minutes, when the fish is almost done (about 55 °C in the centre), pour the wine out of the tin. Put the 40 g butter in the tin, and roast for another 10–15 minutes, basting with the butter, until the fish is 63 °C in the centre. Rest it for 5 minutes.
  5. Meanwhile, make the sauce. Drain the morels, keeping the soaking water, and rinse them well, as they are often sandy. Chop the morels, mushrooms and pistachios finely.
  6. Melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring, for 5–6 minutes until nut-brown. Add the onion and lemon zest and cook for 2 minutes.
  7. Add the chopped mushrooms, morels and pistachios, then the broth and the morel water, poured through a fine sieve to leave the grit behind. Simmer, stirring now and then, for 10–15 minutes, until thick. Add the lemon juice and season with salt.
  8. Lift the sturgeon carefully onto a warm dish so that it does not break, untie it and pour the sauce over it.

Notes

What the book says vs. what we added

the butter, pepper and salt, the spit, the basting with red wine and lemon peel using a bunch of sage, the change to butter at the end and the sauce of chopped morels, briedenes and pistachios in a brown roux with onion, lemon peel, a little meat broth and lemon juice are all the book's. The amounts, oven method and temperatures are ours.

Briedenes

we read them as field mushrooms (see Piezīmes); if you read them as sweetbreads, as 02-069 does, use 150 g blanched, peeled and diced veal sweetbreads instead of the mushrooms.

Wine

the book pours the basting wine away before finishing the fish in butter. It is strong with sage and lemon peel by then; we follow the book.

Sturgeon

use farmed sturgeon only (see 03-049). A monkfish tail on the bone roasts the same way, in about 25 minutes in all.

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