Pawaru-Grahmata

№ 96III. nodaļa

Pildīti vēži

Stuffed crayfish with green peas

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditi wehschi.

Modernizētslpp. 186–187 · PDF 200–201
4 porcijas

The book gives 3 eggs; it gives no other amounts.

Method

8 soļi
  1. Warm the 40 g butter until it is soft and just starting to melt, but not hot. Beat it with the eggs until frothy, then mix in the salt, mace and breadcrumbs. Chill for 30 minutes so the filling firms up.
  2. Rinse the crayfish in cold water and throw away any that are dead. Chill the live ones in the freezer for 20 minutes.
  3. Bring the water, salt and caraway to a rolling boil. Drop in the crayfish head first, a few at a time, bring back to the boil and cook for 5–6 minutes. Drain and leave until cool enough to handle.
  4. Meanwhile, put the peas in a pan with the water, salt, parsley, butter and dry breadcrumbs and simmer for 5–8 minutes (3–4 for frozen peas), until tender. The crumbs thicken the liquid slightly. Keep warm.
  5. Lift the head shell off each crayfish, leaving the claws on the body. Scrape out the shells, removing the small stomach sac behind the eyes and the feathery gills, then rinse and dry them. Peel the tails and pull out the dark thread (our addition).
  6. Pack the shells with the filling and smooth the open side. You'll have enough for 16–20 shells.
  7. Heat the 50 g butter in a frying pan until it turns nut-brown. Fry the shells filling side down over medium heat for 3–4 minutes, until golden, then turn them and fry for 1 minute more. The filling contains raw egg, so cook it until firm right through (72 °C).
  8. Arrange the crayfish neatly in a warm dish with the stuffed shells between them, and pour the peas and their liquid over.

Notes

What the book says vs. what we added

the book beats 3 eggs with warmed butter until frothy, adds salt, mace and crumbled white bread and leaves it to cool; it washes large crayfish in well water and boils them in river water with caraway and salt; meanwhile it cooks young green peas in river water with salt, chopped parsley, butter and a few breadcrumbs. The head shells are lifted off, the claws left on, and the cleaned shells are stuffed, fried in brown butter and laid between the crayfish, with the peas poured over. The amounts, times and the peeling of the tails are ours.

Crayfish

buy them live and lively and cook them the same day; throw away any that are dead before cooking, because dead raw crayfish spoil fast. Chilling them in the freezer and then dropping them head first into fast-boiling water kills them within seconds. Frozen whole cooked crayfish work too: thaw them and start at step 4. Nordic ones are often cooked with dill, which will show.

Caraway

the book cooks crayfish with caraway, not the dill that is usual today.

Water

the book uses river water, which is soft, for cooking and well water for washing. Tap water is fine for both.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt