Pawaru-Grahmata

№ 53III. nodaļa

Sams ar zaļiem zirņiem

Poached catfish with green peas

  • Serves 4
  • about 1 hour, including soaking
  • Melnraksts · vēl nav izmēģināts

1796Sams ar salleem sirneem.

Modernizētslpp. 163 · PDF 177
4 porcijas

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

Method

4 soļi
  1. Rub the catfish skin with salt and rinse it to remove the slime, or skin the steaks (our addition). Soak the fish in cold water for 30 minutes.
  2. Put the fish in a wide pan with the cold water and salt. Add the allspice, peppercorns and bay leaves. Bring slowly to a simmer, skim, and poach just below a simmer for 10–12 minutes, until the flesh comes away from the bone and is 63 °C at the thickest part.
  3. Meanwhile, boil the peas in salted water until just tender: 3–5 minutes for young fresh peas, 2–3 minutes for frozen. Drain, then toss with the butter, a pinch of sugar and salt, and 3–4 tbsp of the fish's cooking liquid.
  4. Lift the fish into a warm dish and pour the peas over it.

Notes

What the book says vs. what we added

the soaking, the poaching from cold in salted river water with allspice, peppercorns and bay, and the young green peas poured over the fish are the book's. The book says to cook the peas "as already taught", but no such recipe comes earlier in the book (the vegetable chapter comes later), so the butter, sugar and cooking liquid are ours.

Catfish

the book's sams is the wels catfish (Silurus glanis), a big scaleless freshwater fish with firm, fatty white flesh. It is still caught in Latvia (minimum size 60 cm) and is farmed in Hungary, Czechia and Poland. Large wild ones can taste muddy, which is why the book soaks the fish first. Farmed wels, burbot, monkfish or thick cod steaks are good substitutes; American channel catfish is a different species but works too.

Soaking

03-054 soaks the catfish for half an hour in well water; we use the same time here.

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