Pawaru-Grahmata

№ 79III. nodaļa

Vēdzeļu aknis

Fried burbot liver with wine and lemon sauce

  • Serves 4 as a starter
  • about 50 minutes, including soaking
  • Melnraksts · vēl nav izmēģināts

1796Wehdselu aknis.

Modernizētslpp. 176 · PDF 190
4 porcijas

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

Method

5 soļi
  1. Trim the livers: cut away any remains of the gall bladder, any green-stained parts and the larger blood vessels. Soak in cold water for 30 minutes.
  2. Put them in a pan of fresh cold water and bring just to the boil, then drain at once. Spread them on kitchen paper for a few minutes to dry.
  3. Fry in the foaming butter over medium heat until golden brown and cooked through, 2–3 minutes per side (63 °C in the centre).
  4. Meanwhile bring the wine, lemon slices, sugar and breadcrumbs to the boil in a small pan, just once.
  5. Lay the livers in a warm dish and pour the sauce over.

Notes

What the book says vs. what we added

soaking for half an hour, bringing to the boil just once, drying, frying golden brown in butter and the sauce of wine, lemon slices, sugar and breadcrumbs boiled up once are the book's. The trimming, amounts and times are ours. The book just says wine; we use white.

Burbot liver is unusually large, up to a tenth of the fish's weight, and creamy and rich; the book calls it the tastiest morsel of the burbot. It is still prized in Finland and Russia. You will rarely find it for sale, so keep the livers when you buy whole burbot.

Safety

fatty fish livers from the Baltic can hold more environmental pollutants than the flesh, so eat them only now and then and check local fish advice. They can also carry parasite larvae, so cook them through.

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