Pawaru-Grahmata

№ 74III. nodaļa

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Trout poached in spiced red wine

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Us zittu wihsi.

Variants receptei № 73 Taimiņš vārīts

Modernizētslpp. 174 · PDF 188
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

3 soļi
  1. Bring the wine, cloves, mace, bay leaves and salt to the boil in a pan that just holds the fish, and simmer for 5 minutes.
  2. Lay in the trout and keep the wine just below the boil for 8–10 minutes (8–12 for pieces of sea trout), until the thickest part reaches 63 °C.
  3. Lift the fish into a warm dish. Strain the wine and pour it over. For a stronger sauce, boil the strained wine down by half first (our addition).

Notes

Variant

this varies 03-073. Instead of boiling "blue" in salted water with onions, the trout is poached in red wine with cloves, mace and bay, and the wine is poured over as the sauce.

What the book says vs. what we added

the wine to cover, the spices, bringing it to the boil before the fish goes in and pouring it over at the end are the book's. The amounts, the times and the reduction are ours.

Wine

an 18th-century manor would have used French red wine. A light, not too tannic red works best, since tannins turn harsh when boiled. The fish turns a purplish brown.

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