№ 57III. nodaļa
Gozēta menca ar austeriem
Cod braised with oysters and wine
- Serves 4
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Gohseta menza ar austereem.
The book gives no quantities; the amounts below are ours.
Method
6 soļi- Heat the oven to 170 °C. Rinse the fish and soak it in cold water for 10 minutes, then pat dry.
- Butter a deep ovenproof dish that holds the fish in one layer. Lay the fish in it, dot with the rest of the butter and sprinkle with the breadcrumbs and mace.
- Pour in the wine, water and the oyster juice, strained through a fine sieve to catch any grit. Add a little salt if the oysters are not very salty.
- Cover tightly with a lid or foil and bake for 15 minutes.
- Add the oysters, cover again and bake for 5–8 minutes more, until the fish is 63 °C in the centre and the edges of the oysters have curled.
- Serve from the dish.
Notes
What the book says vs. what we added
gutting the cod and tearing out the gills, cutting, washing and soaking it, and braising it in a deep pewter dish with butter, fine breadcrumbs, mace, wine, water and oysters are all the book's. It sets the dish on sand in a covered baking pan with coals above and below; a covered dish in a low oven gives the same gentle, all-round heat. The amounts, the oven temperature and adding the oysters at the end are ours.
Oysters
the book puts them in with the fish at the start; we add them for the last few minutes so they don't turn rubbery. Oysters don't grow in the Baltic, which isn't salty enough, so 18th-century Courland bought them from the North Sea. Buy live oysters with tightly closed shells, discard any that stay open, and cook them until the edges curl. Mussels are a cheaper substitute: steam them open first and add them with their strained juice.
Pewter
old pewter often contains lead; don't cook in antique pewter, especially with wine.
Vimbas
the book says vimba bream (Vimba vimba), a Latvian river fish, is cooked the same way. Scale and gut it, cut large ones into pieces and braise as above.
Cod
see 03-055 for sourcing.
Oriģināls1796
Kad tahs eekschas isnemtas, isplehsti un ta menza sagreesta, masgata un irr, tad winnu dsillâ ar sweestu, smalki saberstu kweeschu maisi, , wihnu, uhdeni, un . Eeberr smiltis, to blohdu eekschâ, apklahj to pannu, dohd un appakschâ un tà gohsajahs. Tapat arri wimbas sataisitas.
Mūsdienu rakstībā2026
Kad tās iekšas izņemtas, izplēsti un tā menca sagriezta, mazgāta un , tad viņu dziļā sviestu, saberztu kviešu maizi, , vīnu, ūdeni un . Ieber smiltis, to bļodu iekšā, apklāj to pannu, dod un apakšā ogles, un tā gozājas. Tāpat arī vimbas sataisītas.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| mencagabalos | menza | cod | |
| sviests | sweests | butter | |
| smalki rīvēta kviešu maize | smalki saberstu kweeschu maise | fine fresh white breadcrumbs | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| vīns | wihns | wine | |
| ūdens | uhdens | water | |
| austeres | austeri | oysters | |
| vimbascits variants mencas vietā | wimbas | vimba bream |
Paņēmieni
- mērcēt
- gozāt
Birkas
- menca
- austeres
- zivis
- sautējums
Piezīmes
- Virsrakstā iespiests Gohseta (ar e), tāpēc gozēta; austereem → austeriem, tāpat kā 03-029 un 03-040.
- žokļi: te zivs žaunas.
- Alvas bļodu liek raušu pannā uz smilšu kārtas, pannu apklāj un ogles liek gan apakšā, gan virsū: tā zivs gozējas lēnā, vienmērīgā karstumā.
- wimbas iespiests citā, treknākā burtu šriftā nekā pārējais teksts.
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