Pawaru-Grahmata

№ 75III. nodaļa

Lupinots taimiņš

Flaked trout baked with lemon, pepper and mace

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Luppinohts taiminsch.

Modernizētslpp. 174 · PDF 188
4 porcijas

The book gives "a good piece" of butter; the other amounts are ours.

Method

4 soļi
  1. Bring the water and salt to the boil, add the fish, lower the heat and poach just below the boil until cooked: 8–10 minutes for small trout, 20–30 for a large sea trout (63 °C at the thickest part). Or use leftover boiled trout.
  2. While it is still warm, peel off the skin and lift the flesh off the bones in large flakes. Pick out every bone, using tweezers for the fine pin bones.
  3. Heat the oven to 180 °C. Butter an ovenproof dish and lay the flakes in it. Squeeze over the lemon juice, sprinkle with pepper and mace and dot with the butter.
  4. Cover with a lid or foil and bake for 10–15 minutes, until hot through and the butter has melted into the juices. Serve in the dish.

Notes

What the book says vs. what we added

boiling in salted water, skinning, picking out all the bones, then lemon juice, ground pepper, mace and butter in a pewter dish braised a while over coals are the book's. The oven, the amounts and the times are ours; a covered frying pan over low heat works as well.

Pewter

old pewter often contains lead, which acids such as lemon juice dissolve. Don't cook in antique pewter.

Leftovers

a good use for trout or salmon left over from 03-073.

Which fish? See 03-073.

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