№ 34V. nodaļa
Siļķu sula
Herring sauce
- Makes about 400 ml, for 4–6
- about 30 minutes, plus soaking
- Melnraksts · vēl nav izmēģināts
1796Silku sulla.
The book gives the peel of half a lemon; it gives no other amounts.
Method
6 soļi- Soak the herring in cold water, changing it now and then: 3–12 hours for hard-salted herring, 30 minutes for mild fillets. Taste a little to check (our addition).
- Take out the milt and keep it. Pull off the skin and lift the flesh off the bones.
- Chop the herring with the butter and onion as finely as you can, with a knife or in a food processor, to a paste.
- Mash the milt with the vinegar, or push it through a sieve and then mix in the vinegar.
- Put the herring paste, milt, stock and lemon peel in a saucepan, bring to the boil and simmer for 10 minutes. Take out the lemon peel.
- Thicken with the bread: stir it in and simmer for 5 minutes, whisking, until smooth. Or take the pan off the heat, whisk the yolks with a ladle of the hot sauce, stir them in and heat gently, stirring hard, until the sauce thickens (about 80 °C); don't let it boil. Don't add salt.
Notes
What the book says vs. what we added
the book takes a male herring, pulls off the skin and chops the flesh very fine with butter and onions or shallots, rubs the milt with a little wine vinegar and adds it, boils it all with strong beef broth and the peel of half a lemon, which is taken out again later, and thickens it with enough soft wheat bread, or beats it hard with egg yolks. Soaking the herring, the amounts and the times are ours.
Serving
the book doesn't say; it says only that this sauce is stronger than the anchovy sauce (05-020). It suits boiled beef and fish.
Herring
the book's herring was salted; a male (tēviņš) is chosen for its milt. Whole salted herring with milt is sold in Baltic and Nordic shops. Without milt the sauce still works; add a little more butter.
Oriģināls1796
Nemm tehwinu; nowelz to un sakappa to gallu ar sweestu un it smalki; to sabersi ar druszin wihnettiki un peeleez tur klaht, wahri to ar stipru wehrscha gallas suppi, puss misu klaht, ko pehz atkal buhs isnemt, un tik dauds kweeschu maises klaht, ka , sakull ar dseltenumeem. Schi stipraka irr ne kà .
Mūsdienu rakstībā2026
Ņem tēviņu; novelc to ādu un sakapā to gaļu sviestu un it ; to saberzi drusciņ vīnetiķi un pieliec tur klāt, vāri to stipru vērša gaļas zupu, puscitrones mizu klāt, ko atkal būs izņemt, un tik daudz kviešu maizes klāt, ka , sakul dzeltenumiem. Šī stiprāka nekā .
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| siļķes tēviņš | silku tehwinsch | male salt herring (with milt) | |
| sviests | sweests | butter | |
| sīpoli vai šalotes | zihpoli jeb schalottes | onions or shallots | |
| siļķes pieniņi | peens | herring milt (soft roe) | |
| vīnetiķis | wihnettikis | wine vinegar | drusciņ |
| stiprs liellopa buljons | stipra wehrscha gallas suppe | strong beef broth | |
| citrona miza | zitrohnes missa | lemon peel | ½ citrona |
| kviešu maizes mīkstumsbiezināšanai | kweeschu maises mihkstums | crustless white bread | |
| olu dzeltenumibiezināšanai; cits variants | pautu dseltenumi | egg yolks |
Paņēmieni
- sakapāt
- saberzt
- vārīt
- biezināt
Birkas
- mērce
- siļķes
- zivis
Piezīmes
- siļķu tēviņš: siļķe ar pieniņiem; to pienu: siļķes pieniņus.
- Grāmata nesaka siļķi atsālīt; tā droši vien bija sālīta (sal. 02-082, kur siļķes var ņemt sardeļu vietā).
- sakul dikti: stipri sakul.
- stiprāka nekā sardeles sula: sal. 05-020.
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