Pawaru-Grahmata

№ 60III. nodaļa

Aserus vārīt

Poached perch with parsley butter

  • Serves 4
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Asserus wahriht.

Modernizētslpp. 166–167 · PDF 180–181
4 porcijas

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

Method

6 soļi
  1. With kitchen scissors, cut off the spiny dorsal fin and the other fins; the spines and the edges of the gill covers are very sharp (our addition).
  2. Scale the fish. Perch scales are tough and stick fast: scrape from tail to head with a scaler or the back of a knife while the fish is wet, or dip it in boiling water for 5–10 seconds first, which loosens them.
  3. Gut the fish, remove the gills and rinse well. Score each fish 3 times on each side.
  4. Bring the water and salt to the boil in a wide pan. Slide in the fish, turn the heat down until the water barely trembles and poach for 6–8 minutes (4–5 for small ones), until the flesh is opaque at the backbone (63 °C) and the dorsal fin bones pull out easily.
  5. Meanwhile, melt the butter and stir in the parsley.
  6. Lift the fish into a warm dish with a slotted spatula and pour the parsley butter over it.

Notes

What the book says vs. what we added

scaling, gutting and scoring the perch on both sides, washing them, boiling them in salted water and pouring a fish sauce over them are the book's. It leaves the sauce to the cook; parsley butter (as in 03-056) is our choice. Other good choices are the egg butter or mustard butter in 03-056, or brown butter and capers as in 03-059. The amounts and times are ours.

Perch

the European perch (Perca fluviatilis, Latvian asaris; the book's old form is aseris) is one of the commonest fish in Latvian lakes and rivers and has firm, sweet white flesh. Pike-perch (zander) fillets or any small, firm white fish can stand in.

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