Pawaru-Grahmata

№ 85III. nodaļa

Grunduļi, strimalas un reņģes

Boiled Baltic herring with golden butter and chopped egg

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

1796Grunduli, Strimmalas un Renges

Modernizētslpp. 179 · PDF 193
4 porcijas

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

Method

4 soļi
  1. Cut off the heads, gut the fish and rinse them well, or ask the fishmonger to. Scale gudgeon as well.
  2. Bring the salted water to the boil, add the fish, lower the heat and simmer very gently for 3–5 minutes, until the flesh is opaque and comes away from the bone. Lift out with a slotted spoon and drain well.
  3. Meanwhile melt the butter in a small pan and cook it over medium heat until it turns golden and smells nutty.
  4. Lay the fish in a warm dish, pour over the golden butter and scatter with the chopped egg. Serve the horseradish on the side if you like.

Notes

What the book says vs. what we added

the book boils the fish in salted water and serves them with one of several things poured over: caraway sauce; golden butter with finely chopped hard-boiled eggs; horseradish; or a sour wine sauce or cream sauce. The sauces are in the chapter on sauces (not yet transcribed). We've chosen the butter and egg; the amounts, times and the gutting are ours.

The fish

grunduļi are gudgeon, small river fish of the carp family. Strimalas is a dialect word for Baltic herring and an old word for salted sprats, so here probably small herring or sprats. Reņģes are Baltic herring, sold fresh in Latvia and around the Baltic; fresh sardines or small herring cook the same way.

Gutting

the book doesn't mention it, but small herrings have bitter innards, so gut them.

Fried version

see 03-086.

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