Pawaru-Grahmata

№ 83III. nodaļa

Smērdeles

Boiled loaches (or other small fish) with butter and horseradish

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

1796Smehrdeles.

Modernizētslpp. 178 · PDF 192
4 porcijas

The book gives a quarter of an hour's boiling and no quantities; the amounts below are ours.

Method

3 soļi
  1. Rinse the fish. Loaches and smelt are traditionally cooked whole; gut and scale larger fish such as perch.
  2. Bring the salted water to the boil, add the fish and turn the heat down until it barely simmers. Skim off the foam as it rises. Cook for 5–8 minutes, until the flesh comes away from the bone (larger fish up to 10 minutes).
  3. Lift the fish into a warm dish with a slotted spoon, pour over the melted butter and scatter with horseradish, or serve the horseradish on the side.

Notes

What the book says vs. what we added

the book boils loaches for a quarter of an hour in salted water and skims them well. It then says that all small fish can be served in a dish with butter or horseradish, or with a caraway sauce, a sweet-cream sauce or sour egg sauces, as the chapter on sauces will teach (not yet transcribed). The substitute fish, the amounts and the shorter cooking time are ours.

The fish

smērdeles are loaches (German Schmerlen), small bottom-living freshwater fish with whiskers round the mouth. The stone loach was a classic dish in German and Baltic kitchens. It isn't sold today, so use any small fish.

Cooking time

a quarter of an hour is long for fish this small and makes them very soft; 5–8 minutes at a bare simmer is enough.

A simple cream sauce (our version, until the sauce chapter is done): warm 200 ml single cream with a knob of butter and a pinch of salt and pour it over. For a caraway sauce, add ½ tsp crushed caraway seeds.

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