Pawaru-Grahmata

№ 26IV. nodaļa

Vēžu vrikandeles

Crayfish fritters with crayfish cream sauce

  • Serves 4 as a starter (about 12 fritters)
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Wehschu wrikandelles.

Modernizētslpp. 215 · PDF 229
4 porcijas

The book gives 16 crayfish and 2 eggs, a starter for 4, so we keep them. The other amounts are ours.

Method

7 soļi
  1. If the crayfish are live, put them in the freezer for about 20 minutes, until they stop moving. Drop them head first, a few at a time, into a large pan of fast-boiling salted water, so the water stays at the boil, and cook them for 4–5 minutes. Cool.
  2. Twist off the tails, peel them and pull out the dark intestinal thread. Crack the claws and pick out the meat. Keep the shells, but throw away the stomach sac behind the eyes and the feathery gills (our addition). Chop the meat very finely; you should have about 120 g.
  3. For the crayfish butter, crush the shells in a mortar or pulse them in a sturdy food processor. Fry them in the 60 g butter over medium-low heat for 10 minutes, stirring, until the butter is red. Add the water, simmer for 10 minutes, then strain through a sieve lined with muslin, pressing hard. Keep the red butter and liquid together.
  4. Mix the crayfish meat with the yolks, lemon zest, sugar if using, salt, mace, soft butter and breadcrumbs. Whisk the whites to stiff peaks and fold them in last.
  5. Heat the clarified butter in a frying pan over medium heat. Drop in heaped tablespoons of the mixture, flatten them slightly and fry for 2–3 minutes on each side, until golden brown. Keep them warm.
  6. For the sauce, bring the crayfish butter and liquid to a simmer with the cream and boil gently for about 5 minutes, until it coats a spoon. Season with mace, salt and a little lemon juice.
  7. Put the fritters in a warm dish and pour the sauce over them.

Notes

What the book says vs. what we added

the book boils 16 crayfish, shells them and chops the meat very finely with 2 egg yolks, finely chopped lemon peel, sugar for those who want them sweet, a little salt, butter and grated white bread, and folds in the whites beaten "like snow" last. The fritters are fried golden brown in butter. To serve them on their own, the book suggests a sauce of crayfish butter and cream, or of green peas, or of morels and field mushrooms, with crushed mace in the sauce and in the fritters. Making the crayfish butter from the shells, the amounts of everything but the crayfish and eggs, and the times are ours.

Sweet or savoury

a teaspoon of sugar with crayfish is typical of the period; leave it out for a plainly savoury dish.

Crayfish

see 04-021 on welfare and sourcing. With ready-peeled tails you have no shells for the sauce; use 60 g melted butter instead of the crayfish butter, with a pinch of paprika for colour if you like.

Other sauces

green peas simmered in butter and a little broth, or a ragout of morels and mushrooms (see 04-019).

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

esc
↑↓ izvēlēties↵ atvērt