Pawaru-Grahmata

№ 61III. nodaļa

Gozāti aseri ar austeriem

Perch braised with oysters

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

1796Gohsati asseri ar austereem.

Modernizētslpp. 167 · PDF 181
4 porcijas

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

Method

6 soļi
  1. Prepare the perch as in 03-060: cut off the spiny fins, scale, gut, remove the gills and rinse. Score each fish twice on each side.
  2. Sprinkle lightly with salt, leave for 10 minutes and pat dry.
  3. Choose a wide pan with a lid that holds the fish in one layer. Rub it with some of the butter and lay the fish in it. Dot with the rest of the butter and sprinkle with the breadcrumbs and mace.
  4. Pour in the wine, water and the oyster juice, strained through a fine sieve. Cover and bring to a gentle simmer, then braise over low heat for 8 minutes.
  5. Add the oysters, cover again and cook for 3–4 minutes more, until the oyster edges curl and the fish is opaque at the backbone (63 °C). Taste the sauce and add salt if needed.
  6. Lift the fish carefully onto a warm dish with a wide spatula so that they don't break, and pour the sauce and oysters over them.

Notes

What the book says vs. what we added

scaling, gutting, scoring, salting and drying the perch and braising them in a covered pan with soaked butter, breadcrumbs, mace, oysters, wine and a little water are all the book's, as is the warning not to break them when dishing up. The amounts, times and adding the oysters at the end are ours.

Soaked butter

the book's slapēts sviests is butter soaked and kneaded in cold water to wash out the salt and buttermilk. Unsalted butter does the same job.

Oysters

see 03-057 for buying and food safety; mussels are a cheaper substitute.

Perch

see 03-060 for preparation and substitutes.

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