Pawaru-Grahmata

№ 78III. nodaļa

Vēdzeles ar zaļiem zirņiem

Burbot with green peas in cream

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

1796Wehdseles ar salleem sirneem.

Modernizētslpp. 175–176 · PDF 189–190
4 porcijas

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

Method

4 soļi
  1. Boil the burbot in the salted water as in 03-076 (the spices are optional here), 8–12 minutes, until the flesh comes away from the backbone (63 °C).
  2. Meanwhile put the peas in a pan with the butter, a pinch of salt and 3–4 tbsp water. Cover and cook gently until tender, 5–8 minutes for fresh peas, 3–4 for frozen.
  3. Heat the cream and butter in a small pan. When hot, add the peas and breadcrumbs and simmer for 2–3 minutes, until lightly thickened.
  4. Lift the fish into a warm dish, drain off any liquid and pour the peas and cream over.

Notes

What the book says vs. what we added

the fish boiled "as already taught", young peas cooked with butter and a little salt, then heated in fresh cream with butter and breadcrumbs and poured over the fish are the book's. The amounts and times are ours.

Seasons

young peas are an early summer crop, while burbot is best in winter. Frozen petits pois make the pairing easy.

Burbot

see 03-076. Cook it through.

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