Pawaru-Grahmata

№ 64III. nodaļa

Aseri pannā cepti

Pan-fried perch in brown butter

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Asseri pannâ zepti.

Modernizētslpp. 169 · PDF 183
4 porcijas

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

Method

5 soļi
  1. Prepare the perch as in 03-060: cut off the spiny fins, scale, gut, remove the gills and rinse. Score each fish 2 or 3 times on each side.
  2. Sprinkle with salt inside and out and leave for 10 minutes. Pat very dry with kitchen paper.
  3. Turn the fish in the flour and shake off the excess.
  4. Heat the butter in a large frying pan over medium heat until the foam dies down and it turns golden brown. Fry the fish for 3–4 minutes on each side for small ones, 5–6 for medium ones, until golden and crisp and opaque at the backbone (63 °C). Fry in two batches if needed so the pan isn't crowded.
  5. Lay the fish in a warm dish, pour the pan butter over them and squeeze the lemon over.

Notes

What the book says vs. what we added

scaling, gutting, scoring, washing and salting the perch, drying them, coating them in flour and frying them in hot golden-brown butter, then pouring the butter over them with lemon juice, are all the book's. The amounts and times are ours.

Flour

the book literally says the fish are "boiled in flour", which must mean rolled or turned in it before frying (see Piezīmes).

Butter

whole butter browns quickly and can burn before larger fish are cooked through. If that happens, use half clarified butter or a spoonful of oil (our suggestion).

Perch

see 03-060. Perch fillets, skin on, fry in 2–3 minutes a side.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt