Pawaru-Grahmata

№ 82III. nodaļa

Tās pašas zivis ceptas

Fried flatfish with brown butter, lemon and parsley

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

1796Tahs paschas siwis zeptas.

Variants receptei № 81 Skalas, kamas, grabas, butes jeb lestes vārīt

Modernizētslpp. 178 · PDF 192
4 porcijas

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

Method

4 soļi
  1. Clean the fish as in 03-081, step 1: gut them, trim off the fins and pull off the dark skin. A fishmonger can do this for you.
  2. Sprinkle the fish on both sides with the fine salt, leave for 5 minutes, then pat dry with kitchen paper. Turn them in flour and shake off the excess.
  3. Heat half the butter (with the oil, if using) in a large frying pan over medium heat until it foams, turns golden brown and smells nutty. Fry the fish for 3–4 minutes on each side (fillets about 2 minutes), until golden and just cooked through, about 60 °C at the thickest part. Fry in batches if needed, adding more butter.
  4. Lay the fish in a warm dish. Put the rest of the butter in the pan and let it turn golden brown, then pour it over the fish. Squeeze the lemon over and scatter with the parsley leaves.

Notes

What the book says vs. what we added

the book has you clean the fish and pull off the skin, sprinkle them with fine salt, dry them, turn them in flour and fry them in hot, golden-brown butter, then pour the brown butter over them in the dish, squeeze lemon juice over and scatter with parsley leaves. The amounts and times are ours.

Variant

this is the fried version of 03-081 and uses the same fish: plaice, flounder or turbot.

Butter

butter alone burns easily at frying heat. A spoon of oil in the pan, or clarified butter, helps; the book uses plain butter.

This is essentially the French à la meunière.

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