Pawaru-Grahmata

№ 8IV. nodaļa

Pildījums priekš zivīm

Fish forcemeat with cream and currants

  • Serves 4–6
  • about 45 minutes, plus baking the stuffed fish
  • Melnraksts · vēl nav izmēģināts

1796Pildijums preeksch siwim.

Modernizētslpp. 204–205 · PDF 218–219
4 porcijas

The book gives no quantities; the amounts below are ours. They make about 800 g, enough to stuff a 2 kg pike or two smaller fish.

Method

5 soļi
  1. Simmer the fish, and the liver if using, in well-salted water for 5–8 minutes, until the flesh flakes. Lift out and leave to cool.
  2. Pull off the skin and pick out every bone. Feel through the flesh with your fingers; pike has forked bones that are easy to miss.
  3. Chop the fish and liver very finely, or pulse them briefly in a food processor.
  4. Mix in the cream, onion, lemon zest, mace, parsley, currants, salt and enough breadcrumbs to make a soft stuffing you can spread.
  5. To stuff a fish: scale, gut and rinse a 1.5–2 kg pike, bream or carp, and pat it dry. Fill the belly, close it with cocktail sticks or a few stitches of kitchen string, lay it in a buttered dish and dot with butter. Bake at 190 °C (170 °C fan) for 35–45 minutes, basting once or twice, until the thickest part of the fish reaches 63 °C and the stuffing is piping hot.

Notes

What the book says vs. what we added

the book boils the fish in salted water, skins them, takes out all the bones, chops the flesh very finely with the livers, and mixes in fresh cream, finely chopped onion, lemon peel, mace, parsley, currants, a little salt and grated white bread. With this, any fish can be stuffed or "lipināt", as taught in the fish chapter. The amounts, the choice of fish and the baking are ours.

Lipināt

the book's other use is to press the forcemeat back around a fish's backbone, head and tail so that it looks like a whole fish again, then bake it. See 03-026 (Lipināts līdeks), which binds its forcemeat with egg yolks. For that, add 1–2 egg yolks to this one (our addition), or it will be too soft to hold its shape.

No egg

as printed, this stuffing has no egg, so it stays soft and moist inside the fish.

Fish livers

pike and burbot livers were prized. Use them only from fish you know are fresh; leave them out otherwise.

Currants with fish

sweet dried fruit with fish is usual in this book (see 04-018) and in German cooking of the time.

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