Pawaru-Grahmata

№ 56III. nodaļa

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Poached cod with three butter sauces

  • Serves 4
  • about 1½ hours, including soaking
  • Melnraksts · vēl nav izmēģināts

1796Us zittu wihsi.

Variants receptei № 55 Mencu vārīt

Modernizētslpp. 164–165 · PDF 178–179
4 porcijas

The book gives an hour's soak in cold water and no other quantities; the amounts below are ours.

Method

4 soļi
  1. Rinse the cod well and soak it in cold water in the fridge for 1 hour.
  2. Bring a wide pan of water to the boil with 10 g salt per litre. 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.
  3. Meanwhile, make the sauce: melt the butter over low heat and stir in the parsley, the mustard (whisk until smooth) or the chopped eggs. Add a pinch of salt (our addition).
  4. Lift the fish into a warm dish with a slotted spoon and pour the sauce over it, or serve the sauce separately in a sauceboat.

Notes

Variant

this varies 03-055. Instead of finishing the poached cod in a pan of butter with onion, parsley and breadcrumbs, it is soaked for an hour, simply boiled in salted water and served with one of three butter sauces.

What the book says vs. what we added

the hour's soak in cold well water, the boiling in salted water and the three sauces (melted butter with parsley, mustard with butter, or chopped hard-boiled eggs with butter), poured over or served apart, are the book's. The amounts and times are ours.

Soaking

an hour's soak suits lightly salted or very fresh cod; for dried salt cod, soak it for 1–2 days as in 03-055.

Cod

see 03-055 for sourcing; haddock and pollock work just as well.

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