Pawaru-Grahmata

№ 18VI. nodaļa

Borkānes

Carrots in cream, with dried flounder; or stuffed carrots

  • Serves 4–6
  • about 40 minutes; stuffed carrots about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Bohrkanes

Modernizētslpp. 250–251 · PDF 264–265
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

8 soļi

Carrots in cream

  1. Scrape and wash the carrots. Boil them whole in salted water for 10–12 minutes, until almost tender, and drain.
  2. Cut them into small pieces or thin rounds and put them back in the pan with the butter and cream. Simmer gently, uncovered, for 8–10 minutes, shaking the pan, until the cream thickens and coats them. Season with salt.
  3. If using dried flounder: soak hard-dried fish in cold water overnight, then simmer it in fresh water for 10–15 minutes, until tender. (Smoked flounder only needs warming through, covered, with a splash of water, for 5 minutes.) Pull off the skin, cut off the heads, tails and fins, and lay the fish neatly in a ring on top of the carrots.

Stuffed carrots

  1. Scrape and wash the carrots. Cut a 2–3 cm piece off the thick end of each to use as a lid. Hollow out each carrot from the cut end with an apple corer or a long, thin knife, leaving walls 5–8 mm thick.
  2. Chop the scooped-out carrot finely and mix it with the eggs, cream, butter, salt, mace and breadcrumbs.
  3. Fill the carrots, press the lids back on and hold each in place with a cocktail stick (our addition).
  4. Lay them in one layer in a pan with the broth, butter, cream and mace. Cover and simmer gently for 30–40 minutes, until tender and the filling has set (75 °C in the centre).
  5. Serve whole, or sliced into rounds, with the sauce poured over.

Notes

What the book says vs. what we added

the method is the book's: the carrots scraped, washed, boiled, cut into small pieces or thin slices and braised with butter and sweet cream; boiled dried flounders laid neatly on top in a ring, skinned and with heads, tails and fins cut off, or other dried fish, a cutlet (karbonāde) or a pot roast. For stuffed carrots, large carrots have their tops cut off and are hollowed out; the scooped-out carrot is chopped and mixed with eggs, cream, washed butter, salt, mace and crumbled wheat bread; the carrots are filled, the lids pressed back on, and they are boiled in meat broth with butter, sweet cream and mace, served whole or sliced with a cream, yellow wine or crayfish sauce. The soaking, amounts, times and cocktail sticks are ours.

Dried flounder

air-dried or smoked Baltic flounder (butes) is still sold in Latvian markets and fish shops. Hard-dried salted fish needs soaking; ask the seller how long. Any smoked white fish also goes well with the creamy carrots, which here are the side dish.

Carrots

available all year. Big, old winter carrots are the easiest to hollow out.

*Borkānes* is the Courland word for carrots; chapter 1 uses mores and burkāni.

Washed butter was butter kneaded in cold water to rinse out buttermilk and salt. Use unsalted butter.

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