Pawaru-Grahmata

№ 106III. nodaļa

Cepti austeri

Oysters baked in the shell with pike forcemeat

  • Serves 4 as a first course (8 shells)
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Zepti austeri.

Modernizētslpp. 193 · PDF 207
4 porcijas

The book gives 2 or 3 oysters per shell; it gives no other amounts.

Method

7 soļi
  1. Poach the pike in unsalted simmering water for 6–8 minutes, until it flakes. Cool, then pick out every bone, including the fine forked ones.
  2. Scrub the oysters and boil them as in 03-104, lifting each one out 1–2 minutes after it opens, as they will be baked again. Keep 4 tbsp of the cooking water. Shuck them and keep the 8 largest, deepest bottom shells; scrub and dry them.
  3. Beat the butter for about 5 minutes, until pale and fluffy, "like cream".
  4. Chop the pike finely with 6–8 of the oysters. Beat them into the butter with the yolks, mace, oyster water and enough breadcrumbs to make a thick paste. Taste; it rarely needs salt.
  5. Heat the oven to 200 °C. Put a spoonful of paste into each shell, then 2 oysters, then more paste, mounding it up. Smooth with a knife dipped in hot water and score a criss-cross pattern on top.
  6. Set the shells on a baking tray, steadied on crumpled foil or coarse salt, and bake for 12–15 minutes, until golden on top and hot right through (72 °C, as the paste contains raw yolk).
  7. Serve with the halved lemons.

Notes

What the book says vs. what we added

the book beats a good amount of fresh washed butter until it is like cream and adds pike boiled without salt and carefully boned, chopped fine with oysters, egg yolk, mace and a little of the oysters' cooking water, then enough crumbled white bread to make a thick paste. Large oyster shells are filled in layers, paste, 2 or 3 oysters, paste, "as high as you like", smoothed with a warm knife, scored and baked in a raušu panna with embers above and below, and served with lemons cut in half. The amounts, oven temperature and times are ours.

Washed butter was butter kneaded in cold water to rinse out buttermilk and salt. Good unsalted butter is the modern equivalent.

Pike is full of fine forked bones; zander or cod are easier.

Raušu panna

embers above and below are an oven.

Oysters

buy them live from a good fishmonger and use them within a day or two; see 03-104 for storage and safety.

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