№ 86III. nodaļa
Tās pašas zivis ceptas
Fried Baltic herring; skewered spring herring with brown butter
- Serves 4
- 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Tahs paschas siwis zeptas.
Variants receptei № 85 Grunduļi, strimalas un reņģes
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Cut off the heads, gut the fish and rinse them, or buy them cleaned (Baltic herring is often sold already opened out flat). Pat dry with a cloth or kitchen paper.
- Mix the salt into the flour and turn the fish in it. Brush them with the beaten yolk.
- Heat the butter in a large frying pan over medium heat and fry the fish for 2–3 minutes on each side, until golden and cooked through. Fry in batches and keep the fried fish warm.
- On skewers (large spring herring): thread each herring lengthwise onto a soaked skewer. Grill over glowing charcoal or under a hot grill for 3–4 minutes on each side, brushing with melted butter, until the skin is crisp and the flesh is cooked through.
- Melt the 60 g butter and cook it until nut-brown. Lay the fish in a warm dish, pour the brown butter over, scatter with parsley and squeeze the lemon over.
Notes
What the book says vs. what we added
the book has you wash the fish, dry them with a cloth, turn them in salt and flour, brush them with beaten egg yolk and fry them in a pan with butter. The large "leaf" herrings can also be roasted on a wooden skewer over coals, brushed with butter, then served in a dish with brown butter poured over, scattered with parsley leaves and sprinkled with lemon juice. The amounts and times are ours. The book gives the brown butter, parsley and lemon only for the skewered herring; they suit both.
Variant
this is the fried version of 03-085 and uses the same fish.
Leaf herring (lapu reņģes)
large, fat Baltic herring caught in spring, when the trees come into leaf. They're still a May treat in Latvia, usually fried.
Coating
flour first and yolk second is the book's order; it gives a thin golden crust.
Oriģināls1796
Kad irr nomasgatas un ar drahnu noschahwetas, tad eeksch un milteem apwahrtitas, ar sakultu dseltenumu swaiditas un pannâ ar sweestu zeptas. Tahs warr us kohka zept, ar sweestu un blohdâ ar bruhnu sweestu apleet, ar lappahm apbahrstiht, un usspeest.
Mūsdienu rakstībā2026
Kad nomazgātas un drānu , tad iekš sāls un miltiem , sakultu dzeltenumu un pannā sviestu ceptas. Tās var uz koka oglēm cept, sviestu un bļodā brūnu sviestu apliet, apbārstīt un uzspiest.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| grunduļi, strimalas, reņģes | tahs paschas siwis | gudgeon, small herring, Baltic herring | |
| sāls | sahls | salt | |
| milti | milti | flour | |
| olu dzeltenumi | pautu dseltenums | egg yolks | |
| sviestscepšanai un svaidīšanai | sweests | butter | |
| lielas lapu reņģescepšanai uz iesma | leelas lappu renges | large spring Baltic herring | |
| brūnināts sviests | bruhns sweests | brown butter | |
| pētersīļu lapas | pehtersilju lappas | parsley leaves | |
| citrona sula | zitrohnu sulla | lemon juice |
Paņēmieni
- cept
- cept uz iesma
- apvārtīt miltos
Birkas
- zivis
- sīkās zivis
- reņģes
- brūnais sviests
Piezīmes
- Variants receptei 03-085: tās pašas sīkās zivis, bet ceptas.
- lapu reņģes: lielas, treknas reņģes, ko zvejo pavasarī, kad plaukst lapas (MLVV).
- uz koka iesmiņu virs oglēm: zivis uzsprauž uz koka iesmiņa un cep virs oglēm.
- Zivis vispirms apvārta sālī un miltos un tikai tad svaida ar dzeltenumu; tā oriģinālā.
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