№ 67III. nodaļa
Līnu vārīt
Boiled tench in parsley and breadcrumb sauce
- Serves 4
- about 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Lihnu wahriht.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Gut the tench and pull out the gills (our addition; the book takes the cleaning for granted). There's no need to scale them, because the skin comes off after boiling. Rinse well, rubbing off as much slime as you can.
- Bring the water and salt to the boil, add the tench, lower the heat and simmer gently for 10–15 minutes, until the flesh comes away from the backbone and reaches 63 °C.
- Lift the fish out. As soon as you can handle them, pull off the skin; it comes away easily while the fish is warm. Leave them whole or lift off the fillets.
- In a wide pan, simmer the broth with the breadcrumbs, butter and parsley for 5 minutes, until slightly thickened. Lay in the tench and simmer gently for 3–5 minutes more. Serve in a dish with the sauce.
- Other ways to serve: blanch the parsley for 30 seconds and chop it. Heat the butter until it foams, smells nutty and turns light brown, then pour it over the skinned fish with the parsley and mace. Or use the brown butter alone.
Notes
What the book says vs. what we added
boiling in salted water, skinning, and the sauce of meat broth, breadcrumbs, butter and parsley that the fish simmers in are the book's, and so are the brown-butter alternatives. The cleaning, amounts and times are ours.
Tench (līnis, Tinca tinca) is a carp-family pond fish with tiny scales, thick slime and sweet flesh that can taste muddy. It is farmed in central Europe and sold live or fresh. Fishermen used to keep live tench in clean water for a day or two before cooking; soaking the cleaned fish for an hour in lightly salted water also helps. Carp or perch can stand in.
Safety
carp-family fish can carry parasites. Always cook them through.
Oriģināls1796
Wahri to uhdenî un nowelz to ; taisi to no gallu suppes, ar saberstu maisi, sweestu, sakappatahm pehtersiliehm un wehl kahdu brihdi werd — wahritas un sakappatas , un bruhnu sweestu warr ; arri bruhnu sweestu ween.
Mūsdienu rakstībā2026
Vāri to sālītā ūdenī un novelc to ādu; taisi to no gaļu zupas saberztu maizi, sviestu, sakapātām pētersiliēm, un vēl kādu brīdi verd. — un sakapātas , un brūnu sviestu var pārliet; arī brūnu sviestu vien.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| līnis | lihnis | tench | |
| sālīts ūdens | sahlits uhdens | salted water | |
| gaļas buljonsmērcei | gallu suppe | meat broth | |
| rīvēta baltmaizemērcei | sabersta maise | fresh breadcrumbs | |
| sviests | sweests | butter | |
| pētersīļisakapāti | pehtersiljes | parsley | |
| muskatziedi (macis)cits pasniegšanas veids | muskatu pukkes | mace | |
| brūnināts sviestscits pasniegšanas veids | bruhns sweests | brown butter |
Paņēmieni
- vārīt
- novilkt ādu
- sutināt
Birkas
- zivis
- saldūdens zivis
- līnis
- mērce
Piezīmes
- līnis: Tinca tinca. Zvīņas sīkas, āda bieza un gļotaina, tāpēc to novelk pēc vārīšanas un zivi nezvīņo.
- gallu suppes: tā iespiests; citur gallas suppe. Mūsdienu tekstā gaļu zupes (daudzskaitļa ģenitīvs).
- pehtersiliehm: tā iespiests, ar i; citur pehtersiljehm.
- Pirms domuzīmes aiz werd punkta nav.
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