Pawaru-Grahmata

№ 3V. nodaļa

Sarkana vīnu sula

Red wine sauce for carp

  • Makes about 600 ml
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Sarkana wihnu sulla.

Modernizētslpp. 224 · PDF 238

The book gives 5 egg yolks and says only "red wine and as much water"; the other amounts are ours.

Method

4 soļi
  1. Rub the sugar cubes over the lemon until they are yellow and smell of the peel, or rub the finely grated zest of half the lemon into granulated sugar.
  2. Put the wine, water, lemon sugar and yolks in a saucepan and whisk well while everything is still cold.
  3. Set over low to medium heat and whisk without stopping. In 5–8 minutes the sauce turns frothy and thickens.
  4. As soon as it has thickened and the first bubbles appear at the edge (about 80 °C), take it off the heat. Keep whisking for half a minute so it doesn't overcook in the hot pan. Serve warm.

Notes

What the book says vs. what we added

the book beats red wine (Pontac), as much water, sugar rubbed on lemons and 5 yolks together cold, sets the pan on the coals, beats it constantly and takes it off the heat as soon as it comes to the boil. The amounts and the temperature are ours.

Boiling

the book lets it come just to the boil. With this many yolks a full boil can curdle it, so take it off at the first bubble. If it does curdle, whisk in a spoonful of cold water or blend it briefly.

Pontac

German Pontak was the 18th-century trade name for red Bordeaux, after the Pontac family who owned Château Haut-Brion. A medium-bodied red Bordeaux or Merlot is a fair match. The sauce comes out purple-pink, not yellow.

Serving

the book says it is very good with carp boiled blue, that is, cooked in vinegar water so the skin turns blue-grey (see 03-035). Any poached freshwater fish works; cook carp through, to 63 °C at the thickest part.

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