Pawaru-Grahmata

№ 69III. nodaļa

Karūses ar dillēm

Crucian carp with dill cream sauce

  • Serves 4
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Karuhses ar dillehm.

Modernizētslpp. 171–172 · PDF 185–186
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, as in 03-068.
  2. Bring the water and salt to the boil, add the fish, lower the heat and simmer gently for 8–12 minutes, until cooked through to the backbone (63 °C).
  3. Meanwhile put the cream, dill, mace, butter and breadcrumbs in a small pan and simmer for 3–5 minutes, stirring, until lightly thickened.
  4. Lift the fish out, drain, lay them in a warm dish and pour the sauce over.

Notes

What the book says vs. what we added

boiling in salted water and the sauce of fresh cream, finely chopped dill, mace, butter and the crumb of wheat bread are the book's. The amounts and times are ours.

Related recipe

the fish are cleaned and boiled as in 03-068, but here they are cooked through in the water and the sauce is poured over them instead.

Crucian carp

see 03-068. Carp-family fish can carry parasites, so always cook them through.

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