Pawaru-Grahmata

№ 90III. nodaļa

Visādas sausas zivis, sīges, vimbas, reņģes, žāvētus līdekus utt. ar rāciņiem

Dried fish with braised turnips

  • Serves 4
  • 1 hour, plus overnight soaking
  • Melnraksts · vēl nav izmēģināts

1796Wissadas sausas siwis, sihges, wimbas, renges, schahwetus lihdekus &c. ar rahzineem.

Modernizētslpp. 181–182 · PDF 195–196
4 porcijas

The book gives an overnight soak and no quantities; the amounts below are ours.

Method

6 soļi
  1. Cut large fish into pieces (small ones stay whole) and soak them overnight in plenty of cold water in the fridge. Salted dried fish may need up to 24 hours and a change or two of water; taste a sliver.
  2. Drain, put the fish in a pan of fresh cold water, bring slowly to a bare simmer and cook gently for 15–30 minutes, until tender. Drain.
  3. Meanwhile scrape or peel the turnips, wash them, cut larger ones into wedges and leave to drain in a colander.
  4. Brown turnips: melt the butter in a wide pan, stir in the flour and cook over medium heat, stirring, until nut-brown. Add the turnips, cover and cook over low heat for 15 minutes, shaking the pan now and then so they don't catch. Pour in the brown stock, add the onion if using, and simmer uncovered for 10–15 minutes, until the turnips are tender and the liquid has cooked down to a glaze.
  5. White turnips: cook the turnips gently in the butter, covered, for 10 minutes without browning. Add the stock or boiling water and simmer until tender, 15–20 minutes. Stir in the floured butter and simmer for 2 minutes more, until the sauce thickens.
  6. Serve the fish with the turnips.

Notes

What the book says vs. what we added

the book cuts large dried fish into pieces, soaks them overnight in water and boils them slowly. The turnips are scraped, washed and drained in a colander, then braised a good while in flour browned in butter, shaking the pan so they don't burn, and cooked down completely with a little brown broth; chopped onion is optional. For white turnips they are first stewed in butter and cooked with clear meat broth or a little boiling water instead of brown broth, and finished with a piece of butter rolled in flour. The amounts and times are ours. The book doesn't say how fish and turnips are served; we serve them together.

The fish

the title names whitefish (sīgas), vimba (vimbas), Baltic herring (reņģes) and dried pike. Dried and dried-salted fish are still sold in Latvia as beer snacks. Unsalted stockfish needs several days' soaking; see 03-091.

Turnips (rāciņi)

in some Courland dialects rāceņi means potatoes, but this book calls potatoes kartupeļi (03-017), so we read turnips.

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