Pawaru-Grahmata

№ 58III. nodaļa

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Boiled bream with horseradish

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Plauschus wahriht.

Modernizētslpp. 165–166 · PDF 179–180
4 porcijas

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

Method

6 soļi
  1. Handle the fish as little as possible, holding it by the head and tail, so as not to rub off the slime; it is what turns blue. Split it down the backbone and cut it into pieces 4–5 cm wide.
  2. Lay the pieces skin side up in a dish. Heat 100 ml vinegar until almost boiling and pour it over the fish; the skin turns blue-grey.
  3. Bring the water, 200 ml vinegar, salt, onion, peppercorns and bay leaves to the boil in a wide pan. Slide in the fish with its vinegar, turn the heat down until the water barely trembles and poach for 8–12 minutes, until the flesh comes away from the bone (63 °C at the backbone).
  4. Mix the horseradish with the vinegar, salt and sugar.
  5. Lift the fish onto a warm dish with a slotted spoon and serve with the horseradish.
  6. A small bream: scale, gut and cut it into pieces, poach it in salted water (10 g per litre) for 6–8 minutes, and pour a fish sauce over it: a carp sauce such as the red-wine sauce in 03-038, or simply melted butter.

Notes

What the book says vs. what we added

for a large bream, splitting and cutting it, cooking it blue like carp and serving it with horseradish and wine vinegar are the book's; for a small one, scaling it, boiling it and pouring carp sauce or another fish sauce over it. The amounts and the cooking liquid, based on the blue carp in 03-035, are ours.

Blue fish

the blue colour comes from the natural slime on the skin reacting with hot vinegar. It works only with very fresh, unscaled fish, ideally killed the same day. This is why the book scales the small bream but not the large one.

Bream

the common bream (Abramis brama) is plentiful in Latvian lakes and the Gulf of Riga and is sold fresh and smoked in Latvian markets. It is bony, with many fine bones in the flesh, so eat it carefully. Carp or tench are the best substitutes; sea bream is a different fish but can be poached the same way (not blue).

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