Pawaru-Grahmata

№ 77III. nodaļa

Vēdzeles ar etiķi

Burbot cooked in vinegar, with parsley butter sauce

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

1796Wehdseles ar ettiki.

Modernizētslpp. 175 · PDF 189
4 porcijas

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

Method

4 soļi
  1. Rub the fish pieces with the salt and leave for 10 minutes.
  2. Put them in a pan with the vinegar and water, bring to a simmer and skim. Add the allspice, bay leaves and butter and simmer gently for 8–12 minutes, until the flesh comes away from the backbone (63 °C). Lift the fish into a warm dish.
  3. Let the cooking liquid settle for a minute and skim off the fat on top. Melt the butter in a small pan, add the parsley, breadcrumbs and mace and stir for a minute. Add 150 ml of the skimmed liquid and simmer for 2–3 minutes.
  4. Pour the sauce over the fish and lay lemon slices on top if you like.

Notes

What the book says vs. what we added

rubbing with salt, cooking in wine vinegar with allspice, bay and butter, and the sauce of melted washed butter, finely chopped parsley, breadcrumbs, mace and some of the cooking liquid without the burbot fat, with lemon slices on top, are the book's. The water, the amounts and the times are ours.

Vinegar

the book cooks the fish in wine vinegar alone. With modern 6% vinegar that makes the fish very sour and firm, so we dilute it 1 to 2. Use more vinegar if you want the book's sharpness.

Burbot fat

burbot is lean, but its liver and belly are fatty, and the fat floats on the cooking liquid. The book keeps it out of the sauce.

Burbot

see 03-076. Cook it through.

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