№ 72III. nodaļa
Stiepats ar brūnu sulu
Chub in brown beer sauce
- Serves 4
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Steepats ar bruhnu sullu.
The book gives "a good piece" of butter and "a small piece" of sugar, and beer just to the level of the fish; the amounts below are ours.
Method
5 soļi- If you kill and clean the fish yourself, catch the blood in a small bowl with the vinegar, which stops it clotting, and keep it in the fridge. Cut the fish crosswise through the backbone into 4–5 cm pieces.
- Put the pieces in a pan that holds them snugly. Sprinkle with the salt, add the lemon zest, butter and sugar, and pour in beer to the level of the fish.
- Bring to the boil and simmer gently, uncovered, for 20–30 minutes, until the fish is very tender.
- Stir in the blood and let it come to the boil just once; the sauce darkens and thickens. Without blood, stir in the grated bread and simmer for 3–4 minutes.
- The sauce should coat a spoon. If it is thin, lift out the fish and boil the sauce down for a few minutes. Serve the fish with the sauce poured over.
Notes
What the book says vs. what we added
pieces of fish with the blood kept back, salt, lemon peel, butter, sugar, beer to the level of the fish, half an hour's boiling, then the blood and a single boil, and reducing a thin sauce, are all the book's. The vinegar, the beer style, the bread alternative and the amounts are ours.
Fish blood thickens and darkens the sauce, as in German and Polish carp in black or grey sauce. It must be fresh, kept cold and used the same day. Fishmongers rarely sell it; grated dark bread or gingerbread gives a similar colour and body.
Half an hour is long for fish, but it softens the many fine bones of chub. Carp needs about 20 minutes.
Beer
a very hoppy beer turns bitter when it is cooked down. Use a dark, malty beer; the sugar balances it.
Which fish? See 03-071.
Oriģināls1796
Sagrees to , (bet glabba tahs assinis) winnu katlâ, apkäisi ar , peeleez misu, sweesta, zukkeru, un tik dauds allu, ka ar tahm siwim stahw, puss stundu werd, peeleij tahs assinis un tik weenu reis uswerd; tai waijag buht, ja , tad wehl druszin .
Mūsdienu rakstībā2026
Sagriez to (bet glabā tās asinis), viņu katlā, apkaisi sāli, pieliec mizu, sviesta, cukuru un tik daudz alu, ka tām zivīm stāv, pusstundu verd, pielej tās asinis un tik vienu reiz uzverd; tai vajag būt, ja , tad vēl drusciņ ieverd.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sapals (stiepats)gabalos | steepats | chub (perhaps ide) | |
| (zivs) asinis | assinis | (the fish's) blood | |
| sāls | sahls | salt | |
| citrona miziņa | zitrohnu misa | lemon zest | |
| sviests | sweests | butter | labs gabals |
| cukurs | zukkurs | sugar | gabaliņš |
| alustik daudz, lai zivis apsedz | allus | beer |
Paņēmieni
- sagriezt
- vārīt
- sabiezināt ar asinīm
Birkas
- zivis
- saldūdens zivis
- sapals
- alus
- asinis
- mērce
Piezīmes
- apkäisi: virs a iespiesta trēma, droši vien nejauša. Mūsdienu tekstā apkaisi.
- līdz ar tām zivīm stāv: alus sniedzas līdz zivju virspusei.
- nevaid: nav.
- Mērci sabiezina zivs asinis, tāpat kā vāciešu un poļu karpu ēdienos; sal. 03-044 Melnas karpes.
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