№ 73III. nodaļa
Taimiņš vārīts
Blue trout (truite au bleu)
- Serves 4
- about 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Taiminsch wahrihts.
The book gives 2 whole onions; the other amounts are ours.
Method
6 soļi- Put the water, salt, onions, bay leaves and peppercorns in a wide pan or fish kettle and simmer for 15 minutes.
- Meanwhile gut the fish through a slit in the belly and pull out the gills. Rinse only the inside and handle the fish as little as possible. Don't scale them or rub the skin, because the slime on it is what turns blue.
- Lay the fish in a dish and pour the warm vinegar over them. The skin turns slate blue.
- Slide the fish and the vinegar into the simmering liquid and keep it just below the boil: 8–10 minutes for small trout, 20–30 minutes for a large sea trout. They are done when the dorsal fin pulls out easily and the thickest part reaches 63 °C.
- Lift the fish out, sprinkle with a little cold water and cover with a sheet of baking parchment for a few minutes to hold in the steam.
- Lay the fish on a dish strewn with parsley. Serve with vinegar, white wine and the lemon halves on the side.
Notes
"Boiled blue"
the book prints silli, which in its spelling is zili, "blue", the German blau gesotten. The vinegar reacts with the natural slime on very fresh fish and turns the skin blue-grey in the pot. Fish that has been scaled, washed hard or kept for days won't turn blue, but it still tastes good.
What the book says vs. what we added
the gutting, washing, vinegar poured over, salted water with 2 whole onions, bay leaves and peppercorns, the cold-water sprinkle, the paper cover, the parsley and the vinegar, wine and lemons on the side are all the book's. The amounts and times are ours.
Which fish? Taimiņš is the sea trout (Salmo trutta), called Lachsforelle (salmon trout) in Mühlenbach and Endzelīns' dictionary. Baltic sea trout is sold in Latvia; elsewhere use brown or rainbow trout, ideally bought live or killed the same day.
Variants
03-074 poaches the trout in spiced red wine instead; 03-075 uses boiled trout for a baked dish.
Oriģināls1796
Taiminsch irr kad wahrihts. Usgrees winnu, isnemm eekschas, masga un ar ettiki, tad wahri uhdenî ar 2 wesseleem , un pipperu ; kad ta suppe , tad isnemm un aplaisti ar aukstu uhdeni, apklahj ar papihru lappahm, ka tee twaiki paleek klaht. Blohdâ apbahr-sti ar un dohd ettiki, wihnu un pahrgreestas klaht.
Mūsdienu rakstībā2026
Taimiņš vislabāk , kad . Uzgriez viņu, izņem iekšas, mazgā un pārlej etiķi, tad vāri sālītā ūdenī 2 veseliem , un piparu ; kad tā zupa ievirusi, tad izņem un aplaisti aukstu ūdeni, apklāj papīru , ka tie tvaiki paliek klāt. Bļodā apbārsti un dod etiķi, vīnu un pārgrieztas klāt.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| taimiņš | taiminsch | sea trout (salmon trout) | |
| etiķispārliešanai un pasniegšanai | ettikis | vinegar | |
| sālīts ūdens | sahlits uhdens | salted water | |
| veseli sīpoli | wesseli zihpoli | whole onions | 2 |
| lauru lapas | lorbehr lappas | bay leaves | |
| melno piparu graudi | pipperu graudi | black peppercorns | |
| pētersīļi | pehtersiljes | parsley | |
| vīnspasniedz klāt | wihns | wine | |
| pārgriezti citronipasniedz klāt | pahrgreestas zitrohnes | halved lemons |
Paņēmieni
- iztīrīt
- zili vārīt
Birkas
- zivis
- taimiņš
- forele
- zili vārīts
Piezīmes
- silli = zili: vecajā rakstībā vienkāršo s izrunā kā z. Vāc. blau gesotten: svaigu zivi pārlej ar etiķi, un gļotas uz ādas vārot kļūst zilganas. Sal. 03-035 Karpes it sillas wahriht un 03-038 silli wahritahm karpehm.
- taimiņš: ME 'Lachsforelle', t. i. taimiņš jeb jūras forele (Salmo trutta).
- kad tā zupa labi ievirusi: kad zivs novārījusies.
- papīru lapām: papīra lapām.
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