№ 59III. nodaļa
Plaudis uz resti cepts
Grilled bream with brown butter and capers
- Serves 4
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Plaudis us resti zepts.
The book gives no quantities; the amounts below are ours.
Method
6 soļi- With a sharp knife, score each fish on both sides with cuts 1–1.5 cm apart, down to the bone. This lets the heat in and cuts through the many fine bones.
- Wipe the fish dry, sprinkle it with salt inside and out and leave it for 15 minutes. Pat it dry again with kitchen paper.
- Heat a charcoal grill to medium-hot, or heat the oven grill with the rack about 12 cm below it. Turn the fish in the melted butter.
- Grill for 6–8 minutes on each side, brushing with butter now and then, until the skin is golden and the flesh is opaque at the backbone (63 °C). Turn it carefully with a wide spatula; a hinged fish grill makes this easier.
- Meanwhile, heat the 100 g butter in a small pan over medium heat until it foams and turns nut-brown and smells nutty, 3–4 minutes. Take it off the heat and add the capers.
- Lay the fish on a warm dish and pour the brown butter and capers over it.
Notes
What the book says vs. what we added
scaling, gutting and scoring the fish on both sides, wiping, salting and drying it, turning it in melted butter, grilling it with butter basting, and pouring brown butter and capers over it are all the book's. The amounts, times and temperature are ours.
Other sauces
the book says any sauce for fried fish will do, and that bream, being much like carp and sometimes fattier and tastier, can be cooked every way carp is. It says bream tastes best of all with the red-wine sauce: in 03-038 that is red wine with a little water, sugar rubbed on lemon peel and egg yolks, whisked over the heat until it thickens.
Scoring
cutting deep, close slashes in bony freshwater fish is still done in Central Europe for carp; the bones are cut so short that you hardly notice them. It doesn't remove them, though, so warn your guests.
Bream
see 03-058 for sourcing and substitutes. Carp grills the same way.
Oriģināls1796
Kad un istihrihts irr, tad us abbahm pussehm , noslauzihts, ar , , sweestâ apgreests, us resti zepts un ar swestu ; blohdâ ar bruhnu sweestu un pahrleets, zitta kahda taisita, kà zeptahm siwim jau mahzihts irr wehl mahzihts kluhs. — Plaudis gan drihs tahda patti siws irr kà karpe, un wehl treknaks un irr, tapehz winnu us tà warr wahriht un sataisiht kà karpi; wisslabbaki winsch ar to no sarkana wihna smekke.
Mūsdienu rakstībā2026
Kad un iztīrīts , tad uz abām pusēm , noslaucīts, sāli , , sviestā apgriezts, uz cepts un sviestu ; bļodā brūnu sviestu un pārliets, cita kāda taisīta, kā ceptām zivīm jau mācīts vēl mācīts klūs. — Plaudis gandrīz tāda pati zivs kā karpe, un vēl treknāks un , tāpēc viņu uz tā var un sataisīt kā karpi; vislabāki viņš to no sarkana vīna smeķē.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| plaudis | plaudis | common bream | |
| sāls | sahls | salt | |
| kausēts sviestsapgriešanai un svaidīšanai | kausets sweests | melted butter | |
| brūns sviests | bruhns sweests | brown butter | |
| kaperi | kapperes | capers | |
| sarkanvīna mērcecits variants, sk. 03-038 | sulla no sarkana wihna | red wine sauce |
Paņēmieni
- zvīņot
- robīt
- cept uz restēm
- svaidīt
Birkas
- plaudis
- zivis
- grilēts
Piezīmes
- swestu: iespiedkļūda (sweestu); mūsdienu tekstā sviestu.
- swaidihts: virs a redzama akcentam līdzīga zīme, droši vien nejauša.
- robīts: abos sānos iegriezti robi.
- iebērsts: veca divdabja forma (iebērts), te: apkaisīts ar sāli.
- sulu no sarkana vīna: sal. 03-038 (Karpes ar sarkanu vīnu).
- gandrīz: iespiests gan drihs.
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