№ 71III. nodaļa
Stiepats
Poached chub with peppercorns and allspice
- Serves 4
- about 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Steepats.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Scale and gut the fish, pull out the gills and split it lengthwise along the backbone into two halves. Rinse well.
- Bring the water and salt to the boil in a wide pan, then take the pan off the heat. Lay in the fish halves with the cut, bony side down.
- Put the pan back on the heat and bring back to a gentle simmer. Skim off the foam, then add the peppercorns and allspice. Simmer gently for 10–15 minutes, until the flesh flakes and reaches 63 °C at the thickest part.
- Meanwhile make the sauce. Whisk the wine, water, lemon sugar and yolks together cold in a small pan. Set over low to medium heat and whisk without stopping until it froths and thickens. Take it off the heat as soon as it reaches the boil.
- Lift the fish out, drain, lay it in a warm dish and pour the sauce over.
Notes
What the book says vs. what we added
salted river water brought to the boil, taken off the heat before the split fish goes in bony side down, skimming, then peppercorns and allspice are the book's. It ends with "make a sauce as for carp" without saying which. We use the red wine sauce of 03-038 (wine, half as much water, sugar rubbed with lemon peel and 5 yolks, which we scale down to 3); the other carp recipes are 03-034–03-045. The amounts and times are ours.
Which fish? Mühlenbach and Endzelīns identify stiepats as the chub (sapals, Squalius cephalus); an older dictionary gives it as the ide (ālants). Both are carp-family river fish, softer and bonier than carp, just as the book says. Neither is easy to buy, so carp or bream are the practical choices.
Bones
chub has many fine forked bones. Eat it carefully, or scoring the flesh at 1 cm intervals before poaching helps (our suggestion).
Safety
carp-family fish can carry parasites. Always cook them through.
Oriģināls1796
gan drihs tahda patti siws irr kà karpe, tik ka winsch mihkstaks un winnam assakas irr. Usleez uppes uhdeni un , un kad jau werd, tad nonemm to katlu un eeleez to (kas kauts, tihrihts, pahrschkelts un masgahts irr) tà eekschâ, ka tahs assakas appakscha nahk; atkal us ugguni, un kad irr , tad peeleez pip-peru graudus un , un taisi tahdu kà preeksch karpehm.
Mūsdienu rakstībā2026
gandrīz tāda pati zivs kā karpe, tik ka viņš mīkstāks un viņam asakas . Uzliec upes ūdeni un sāli, un kad jau verd, tad noņem to katlu un ieliec to (kas kauts, tīrīts, pāršķelts un mazgāts ) tā iekšā, ka tās asakas apakšā nāk; atkal uz uguni, un kad , tad pieliec piparu un , un taisi tādu kā priekš karpēm.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sapals (stiepats)kauts, tīrīts, pāršķelts, mazgāts | steepats | chub (perhaps ide) | |
| upes ūdens | uppes uhdens | river water | |
| sāls | sahls | salt | |
| melno piparu graudi | pipperu graudi | black peppercorns | |
| smaržīgie pipari | englisch gewirz | allspice | |
| mērce kā karpēmkura, nav teikts | sulla kà preeksch karpehm | a sauce as for carp |
Paņēmieni
- pāršķelt
- vārīt
- noputot
Birkas
- zivis
- saldūdens zivis
- sapals
Piezīmes
- stiepats: ME (III, 1079) zivs 'Alantsbleyer', Leuciscus cephalus (vāc. Dickkopf), tagad sapals (Squalius cephalus). Langes vārdnīcā tas minēts pie alands (ālants, Leuciscus idus). Abi ir karpu dzimtas zivis ar mīkstāku gaļu un vairāk asakām nekā karpei, kā grāmata saka.
- vairs asakas: vairāk asaku (vairs = vairāk).
- gan drihs: mūsdienu tekstā kopā, gandrīz.
- tās asakas apakšā: pāršķelto zivi liek ar asakaino (iekšējo) pusi uz leju.
- sula kā priekš karpēm: kura no karpu mērcēm (03-034–03-045), nav teikts.
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