№ 89III. nodaļa
Cepti siļķi
Herrings fried in wine batter, with fried parsley
- Serves 4
- 40 minutes, plus 4 hours' soaking
- Melnraksts · vēl nav izmēģināts
1796Zepti silki.
The book gives 2 egg yolks for the batter and 4 hours' soaking in milk; the other amounts below are ours.
Method
5 soļi- Check the fillets for bones and fins and cut them out. Soak lightly salted fillets in the milk in the fridge for 4 hours (fresh fillets for 30 minutes, just to freshen them). Drain and pat very dry.
- Whisk the flour, wine and yolks to a smooth, thin batter, about as thick as single cream. Leave it to rest for 10 minutes.
- Heat the frying fat in a large frying pan over medium heat. Dip the fillets in the batter, let the excess drip off and fry for 2–3 minutes on each side, until crisp, golden and cooked through. Fry in batches and keep warm.
- Dip the parsley sprigs in the batter and fry them for 30–60 seconds, until crisp. Stand back: parsley spits.
- In a clean pan, cook the 60 g butter until nut-brown. Lay the herrings in a warm dish with the fried parsley around them, pour the brown butter over and squeeze the lemon over.
Notes
What the book says vs. what we added
the book cuts out the bones and fins and takes out the roe, soaks the herrings for 4 hours in fresh milk and dries them well. It makes a thin batter of flour, wine and 2 egg yolks, turns the herrings in it and fries them in a pan with brown butter. Parsley can be dipped in the same batter and fried with them to garnish the dish; brown butter is poured over everything and lemon juice squeezed on. Large spring Baltic herring (lapu reņģes, see 03-086) can be fried the same way. The amounts are ours.
Fresh or salted? The book doesn't say. Four hours in milk wouldn't desalt barrel herring (03-087 soaks them for 3 days), so it probably means fresh or lightly salted fish.
Frying fat
the book fries in brown butter, which burns quickly. We fry in clarified butter, or butter with oil, and brown fresh butter to pour over.
Oriģināls1796
Kad assakas un isgreesti un ikri isnemti irr, tad 4 stundas mehrkti un noschahweti; taisi schkidru mihklu no milteem, wihnu un 2 dseltenumu, apwahrti tohs mihklâ, un iszepp pannâ ar bruhnu sweestu. paschâ mihklâ arri warri eemehrzeht, iszept un tahs siwis blohdâ ar tahm ispuschkoht; ar bruhnu sweestu apleet, un usspeest. Tahs tapat warri zept.
Mūsdienu rakstībā2026
Kad asakas un izgriezti un ikri izņemti , tad 4 stundas mērkti un ; taisi šķidru mīklu no miltiem, vīnu un 2 dzeltenumu, apvārti tos mīklā un izcep pannā brūnu sviestu. pašā mīklā arī vari iemērcēt, izcept un tās zivis bļodā tām izpušķot; brūnu sviestu apliet un uzspiest. Tās tāpat vari cept.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| siļķes | silki | herrings | |
| svaigs piens4 stundas mērcēšanai | salds peens | milk | |
| miltimīklai | milti | flour | |
| vīnsmīklai | wihns | wine | |
| olu dzeltenumi | pautu dseltenums | egg yolks | 2 |
| brūnināts sviests | bruhns sweests | brown butter | |
| pētersīļicepti mīklā | pehtersiljes | parsley | |
| citrona sula | zitrohnes sulla | lemon juice | |
| lielas lapu reņģestāpat cepamas | leelas lappu renges | large spring Baltic herring |
Paņēmieni
- mērcēt
- cept mīklā
Birkas
- zivis
- siļķes
- reņģes
- brūnais sviests
Piezīmes
- Nav teikts, vai siļķi ir svaigi vai sālīti. Tikai 4 stundas pienā liek domāt par svaigiem vai viegli sālītiem (03-087 sālītus mērcē 3 dienas).
- līdz izcept: izcept kopā ar zivīm.
- citrones: tā iespiests (citur zitrohnu).
- lapu reņģes: sk. 03-086.
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