Pawaru-Grahmata

№ 55III. nodaļa

Mencu vārīt

Poached cod in onion and parsley butter

  • Serves 4
  • about 40 minutes (salt cod: plus 1–2 days' soaking)
  • Melnraksts · vēl nav izmēģināts

1796Menzu wahriht.

Modernizētslpp. 164 · PDF 178
4 porcijas

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

Method

5 soļi
  1. Salt cod must be soaked in plenty of cold water in the fridge for 24–48 hours, changing the water 3 or 4 times, until a flake tastes only mildly salty. Fresh cod needs only a 10–15 minute soak in cold water, or none.
  2. Bring a wide pan of water to the boil, salted (10 g per litre) for fresh cod, unsalted for salt cod. Lower the fish in, turn the heat down so the water barely trembles, and poach for 5–8 minutes, until just opaque and 63 °C in the centre. Don't let it boil hard, or the fish will fall apart.
  3. Meanwhile, melt the butter in a wide pan and cook the onion gently for 5 minutes until soft but not brown (if using eggs instead of onion, just melt the butter). Stir in the parsley, pepper, nutmeg and breadcrumbs, and add a ladle (about 150 ml) of the fish's cooking water (our addition).
  4. Lift the poached fish into this pan and simmer for 2–3 minutes, spooning the buttery sauce over it. Serve from the pan or a warm dish.
  5. The second way: serve the plainly poached cod in a warm dish with egg butter: melt the butter, stir in the chopped eggs and a pinch of salt, and pour it over the fish or serve it in a bowl.

Notes

What the book says vs. what we added

the soaking (longer for salted cod), the gentle boiling, the finishing in a pan of butter with onion or hard-boiled egg, parsley, pepper, nutmeg and breadcrumbs, and the alternative of butter with chopped eggs are all the book's. The amounts, times and the ladle of cooking water are ours.

Cod

the eastern Baltic cod stock has collapsed and targeted fishing for it has been banned in the EU since 2019. Use North Atlantic cod with an MSC label, or haddock or pollock. The book's salted cod was probably dried and salted cod brought in by sea, like today's klipfish or bacalhau.

Egg butter

melted butter with chopped eggs is still served with boiled fish across the Baltic and Nordic countries.

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