Pawaru-Grahmata

№ 65III. nodaļa

Prišus zandātus vārīt

Poached pike-perch with egg, wine and mace sauce

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Prischus sandahtus wahriht.

Modernizētslpp. 169–170 · PDF 183–184
4 porcijas

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

Method

5 soļi
  1. Scale and gut the fish and pull out the gills. Cut it crosswise through the backbone into steaks about 3 cm thick and rinse them well in cold water.
  2. Bring the water and salt to the boil in a wide pan. Lower in the steaks, bring back to a bare simmer and poach for 8–10 minutes, until the flesh is opaque, comes away from the bone and reaches 63 °C at the thickest part.
  3. Meanwhile make the sauce. In a small pan, whisk the butter, yolks, flour and mace together, then whisk in the wine and water. Set over low to medium heat and whisk all the time until it thickens and just starts to bubble, 4–6 minutes. The flour keeps the yolks from curdling, but don't let it boil hard. Stir in sugar to taste.
  4. Lift out the fish with a slotted spoon, drain well, lay it in a warm dish and pour the sauce over.
  5. Other ways to serve: with melted butter and chopped parsley, or with mustard.

Notes

What the book says vs. what we added

the cleaning, the round pieces, the boiling in salted water and the sauce ingredients are the book's: washed butter, egg yolk, "not much" flour, mace, wine and water, finished with sugar. The amounts, the times and the choice of white wine are ours. The book just says wine.

Washed butter

butter kneaded in cold water to rinse out the buttermilk and salt. Unsalted butter does the same job.

Sweet-sour sauce

sugar in a fish sauce is common in this book. Add it a little at a time.

Pike-perch

the old zandāts is today's zandarts (zander, Sander lucioperca), a lean, firm freshwater fish sold whole or as fillets. Fillets with the skin on need only 5–6 minutes. Freshwater fish can carry parasites, so cook it through and never serve it underdone.

Gills

the book's smakri are literally the jaws. With the guts out, it means the gills, which would make the broth bitter.

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

esc
↑↓ izvēlēties↵ atvērt