№ 87III. nodaļa
Laba rikts no siļķiem (ēriņiem)
Baked herrings with butter, lemon peel and breadcrumbs
- Serves 4
- 30 minutes, plus 1–3 days' soaking
- Melnraksts · vēl nav izmēģināts
1796Labba rikts no silkeem (ehrineem.)
The book gives 3 days' soaking in milk, changed daily; everything else below is ours.
Method
5 soļi- Rinse the herrings, put them in a dish and cover with milk. Leave in the fridge for 1–3 days, pouring off the milk and adding fresh each day. Taste a sliver of the flesh: it should be pleasantly salty, not harsh. Very salty barrel herring needs the full 3 days; lightly salted herring only a few hours.
- Rinse them in cold water. Slit each herring along the back, take out the innards and lift out the backbone if it comes away easily (our addition).
- Heat the oven to 200 °C. Mix 50 g of the soft butter with the lemon zest and spread it inside the herrings.
- Rub a shallow ovenproof dish thickly with the cold butter. Lay in the herrings, dot with the rest of the soft butter and sprinkle with the mace and breadcrumbs.
- Bake for 15–20 minutes, until bubbling and lightly golden and the fish is hot right through. Serve with boiled potatoes or bread.
Notes
What the book says vs. what we added
the book soaks the herrings for 3 days in fresh milk, renewing it daily, washes them in water, cuts them open along the back, takes out the insides and puts butter with chopped lemon peel in their place. A pewter dish is rubbed thickly with cold butter, the herrings go in with more butter, crushed mace and crumbled wheat bread, and the dish "boils" on the coals. Boning the fish and the oven are ours.
Herring
siļķes here are salted herrings from the barrel, which in 1796 were far saltier than today's; taste as you soak. Salted herring fillets also work: soak them for 1–4 hours and bake for 10–12 minutes.
Safety
salting doesn't reliably kill parasites in herring, but baking does, as long as the fish is hot right through (63 °C).
Ēriņi, in brackets in the title, is another word for herring, from German Hering.
Oriģināls1796
Nemm , un nomasga , 3 mirkst, bet ikdeenas usleij ; tad nomasga atkal uhdenî, usgrees , isnemm tahs eekschas, un weetâ sweestu ar sakappatu misu; swaidi beesi ar aukstu sweestu, eeleez tohs , wehl sweestu, sagruhstas un saberstu kweeschu maises klaht, un us werd.
Mūsdienu rakstībā2026
Ņem un nomazgā , 3 mirkst, bet ikdienas uzlej ; tad nomazgā atkal ūdenī, uzgriez , izņem tās iekšas un vietā sviestu sakapātu mizu; svaidi biezi aukstu sviestu, ieliec tos , vēl sviestu, sagrūstas un saberztu kviešu maizes klāt, un uz oglēm verd.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| siļķes | silki (ehrini) | salted herrings | |
| svaigs piens3 dienas mērcēšanai | salds peens | milk | |
| sviests | sweests | butter | |
| citrona miziņasakapāta | zitrohnu misa | lemon peel | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| kviešu maizes mīkstums | kweeschu maises mihkstums | fresh white breadcrumbs |
Paņēmieni
- mērcēt
- cept krāsnī
Birkas
- zivis
- siļķes
Piezīmes
- ēriņi: siļķes (no vāc. Hering; sal. apvidvārdus ēriņģe, ēriš). Virsrakstā iekavās skaidro vārdu siļķi.
- Laba rikts: tā iespiests, lai gan rikts ir vīriešu dzimtē.
- siļķi, siļķus: vīriešu dzimtē; mūsdienās siļķes.
- kweeschu: burtu savienojums ch iespiests bojāts (izskatās pēc defises); lasīts kweeschu.
- Sālītas siļķes 3 dienas mērcē pienā, lai izvilktu sāli, tad pilda ar sviestu un citrona mizu un cep alvas bļodā uz oglēm.
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