№ 84III. nodaļa
Smērdeles ar austeriem
Small fish stewed with oysters in white wine
- Serves 4
- 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Smehrdeles ar austereem.
The book gives no quantities; the amounts below are ours.
Method
4 soļi- Rinse the fish and pat them dry; gut any larger ones.
- Put the oysters and their strained juice, the butter, peppercorns and mace into a wide saucepan and lay the fish on top. Pour in the wine and water so the fish are just covered. Taste the liquid and add a pinch of salt only if needed; oyster juice is salty.
- Bring to a gentle simmer, skim off the foam and simmer for 5–6 minutes, until the fish are cooked through.
- Gently stir in the breadcrumbs and simmer for 2 minutes more, until the liquid has thickened to a light sauce. Taste for salt and serve at once in a deep dish.
Notes
What the book says vs. what we added
the book washes the loaches, puts them alive in a deep earthenware bowl, pours white wine over them and takes them out again "when they become still". It puts oysters, fresh butter, peppercorns and crushed mace in a saucepan, adds the fish, pours on wine with a little water to cover them, adds salt if the butter isn't salty enough, lets it boil a while, skims it and thickens it with crumbled wheat bread. The amounts and times are ours.
Live fish
the book kills the loaches by leaving them in wine until they stop moving. That is slow and isn't considered humane today. Buy fish already killed, or, if you catch your own, stun each fish with a sharp blow to the back of the head and kill it at once.
Oysters
buy live oysters from a reliable supplier and discard any that are open and don't close when tapped. In the book they cook along with the fish, which makes them firm; for tender oysters, add them with the breadcrumbs for the last 2 minutes only (our change).
Salt
butter was usually salted in 1796, hence the book's advice to add salt only if the butter isn't salty enough.
The fish
see 03-083 on loaches.
Oriģināls1796
Kad masgatas irr, tad dsillâ , usleij baltu wihnu, un kad paleek, isnemm atkal ahrâ. , sweestu, pipperu graudus un sagruhstas ; eeleez tahs , usleij wihnu ar druszin uhdeni, ka , un ja tas sweests gan , tad wehl klaht; tà kahdu brihdi werd, un kad noputtatas irr, peeleez saberstu kweeschu maises .
Mūsdienu rakstībā2026
Kad mazgātas , tad dziļā , uzlej baltu vīnu, un kad paliek, izņem atkal ārā. , sviestu, piparu un sagrūstas ; ieliec tās , uzlej vīnu drusciņ ūdeni, ka stāv, un ja sviests , tad vēl sāli klāt; tā kādu brīdi verd, un kad , pieliec saberztu kviešu maizes .
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| smērdeles (akmeņgrauži) | smehrdeles | loaches | |
| baltvīns | balts wihns | white wine | |
| austeres | austeri | oysters | |
| svaigs sviests | prischs sweests | fresh butter | |
| piparu graudi | pipperu graudi | black peppercorns | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| ūdens | uhdens | water | |
| sālsja sviests nav sāļš | sahls | salt | |
| kviešu maizes mīkstumsbiezināšanai | kweeschu maises mihkstums | fresh white breadcrumbs |
Paņēmieni
- vārīt
- noputāt
- biezināt ar maizi
Birkas
- zivis
- sīkās zivis
- austeres
- vīns
Piezīmes
- Virsrakstā austereem: mūsdienu rakstībā austeriem (ee → ie), un arī tekstā ir vīriešu dzimtes austerus. Nodaļas sarakstā virsraksts bija Smērdeles ar austerēm.
- kad rāmas paliek: dzīvās zivis liek baltvīnā, līdz tās vairs nekustas; tā tās nonāvēja.
- austeri: vīriešu dzimtē; mūsdienās austeres.
- sāļigs gan nevaid: nav pietiekami sāļš (sviests tolaik parasti bija sālīts).
- Par smērdelēm sk. 03-083.
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