Pawaru-Grahmata

№ 70III. nodaļa

Ceptas karūses

Fried crucian carp with brown butter and lemon

  • Serves 4
  • about 1 hour, including salting
  • Melnraksts · vēl nav izmēģināts

1796Zeptas karuhses.

Modernizētslpp. 172 · PDF 186
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 diagonal slashes down to the bone on both sides, 1–1.5 cm apart.
  2. Sprinkle the fish inside and out with the salt and leave in the fridge for 20–30 minutes.
  3. Pat them dry with kitchen paper, roll in flour and shake off the excess.
  4. Heat the clarified butter in a large frying pan until golden and very hot. Fry the fish over medium heat until golden brown and cooked through to the backbone (63 °C), 4–6 minutes per side depending on size. Lift onto a warm dish.
  5. In a clean pan, heat the 60 g butter until it foams and turns nut-brown. Pour it over the fish, squeeze over the lemon juice and lay the lemon slices on top.

Notes

What the book says vs. what we added

scoring both sides, salting and resting, drying, flouring, frying in hot golden-brown butter, then brown butter, lemon juice and slices on the dish are the book's. The amounts and times are ours, and we take the slices to be lemon.

Scoring lets the salt in and cuts through the fine bones of crucian carp, which then crisp in the pan.

Clarified butter can get very hot without burning. The book fries in butter that is already golden brown; ordinary butter burns before a whole fish is cooked.

Crucian carp

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

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