Pawaru-Grahmata

№ 68III. nodaļa

Karūses vārīt

Crucian carp simmered in cream with parsley

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

1796Karuhses wahriht.

Modernizētslpp. 171 · PDF 185
4 porcijas

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

Method

4 soļi
  1. Scale and gut the fish and pull out the gills. Leave small ones whole; cut large ones in half crosswise.
  2. Bring the water and salt to the boil, add the fish and simmer for 4–5 minutes; they finish cooking in the cream. Lift them out.
  3. Blanch the parsley in boiling water for 30 seconds, drain and chop.
  4. Melt the butter in a wide pan, add the cream, breadcrumbs, pepper and parsley and bring to a simmer. Lay in the fish, cover and simmer gently for 6–10 minutes, turning once, until cooked through to the backbone (63 °C). Taste for salt and serve the fish in the sauce.

Notes

What the book says vs. what we added

the cleaning "as for carp", small fish left whole and large ones cut once across, the first boiling in salted water and the finish in a pan with butter, fresh cream, breadcrumbs, pepper and boiled parsley are the book's. The amounts and times are ours.

Crucian carp (karūsa, Carassius carassius) is a small pond fish with sweet flesh and many fine bones. It is usually cooked whole and the bones picked off at the table. It is hard to buy; small carp, bream or perch can replace it.

Sweet cream

salds krējums is fresh cream, as opposed to soured.

Safety

carp-family fish can carry parasites. Always cook them through.

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

esc
↑↓ izvēlēties↵ atvērt