Pawaru-Grahmata

№ 63III. nodaļa

Pildīti un uz resti cepti aseri

Stuffed perch baked in paper, with mushroom sauce

  • Serves 4
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditi un us resti zepti asseri.

Modernizētslpp. 168–169 · PDF 182–183
4 porcijas

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

Method

6 soļi
  1. Sauce base: put the bones, heads and leftover flesh in a saucepan with the ham, onion, parsley and broth. Bring to the boil, skim and simmer gently for 25 minutes. Strain through a fine sieve, pressing on the solids; you should have about 400 ml.
  2. Fish: heat the oven to 200 °C. Turn the stuffed perch in the melted butter and sprinkle them all over with breadcrumbs.
  3. Butter the parchment sheets. Wrap each fish separately, folding the edges over twice and twisting the ends so the parcel is sealed.
  4. Bake the parcels on a rack over a tray for 20–25 minutes, turning them once, until the stuffing is 75 °C in the centre (push a thermometer through the paper). On a charcoal grill, cook them over medium coals, not flames, for about the same time, turning them carefully.
  5. Sauce: while the fish cook, melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring, for 5–6 minutes until nut-brown. Whisk in the strained stock, add the morels and mushrooms and simmer for 10 minutes, until thick. Season with salt.
  6. Pour the sauce into a warm dish. Open the parcels, lift out the fish and lay them carefully on the sauce so that they don't fall apart.

Notes

What the book says vs. what we added

stuffing the perch as in 03-062, turning them in butter and breadcrumbs, wrapping each in buttered paper and grilling them, and the sauce of leftover perch flesh, a little ham, onion and parsley boiled in meat broth or water, strained through a hair sieve and thickened with brown roux, morels and briedenes are all the book's. Adding the bones to the stock, the oven method, the amounts and the safety temperature are ours.

Paper

18th-century cooks grilled fish in buttered paper so the stuffing and crumbs stayed in place, like a modern papillote. Baking parchment can scorch over open flames, which is why we suggest the oven.

Briedenes

we read them as field mushrooms (see 03-051).

Perch

see 03-060 and 03-062.

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