Pawaru-Grahmata

№ 56IX. nodaļa

Pastēte no karpēm

Carp pie with a Spanish-wine, caper and olive sauce

  • Serves 6
  • overnight marinating, then about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no karpehm.

Modernizētslpp. 420 · PDF 434
6 porcijas

The book gives no quantities; the amounts below are ours, for a 22–24 cm pie.

Method

7 soļi
  1. The day before: cut the carp into pieces about 5 cm across. If using fillets, score them through the flesh (not the skin) every 3–4 mm to cut up the fine bones, then cut into portions. Lay them in a glass or china dish, rub with the salt and allspice, tuck in the bay leaves and pour on the wine. Cover and refrigerate for 8–12 hours.
  2. Heat the oven to 220 °C (200 °C fan) with a baking sheet on the middle shelf. Butter a 22–24 cm pie dish about 4 cm deep and line it with one sheet of pastry, leaving a little overhang. Chill while you drain the fish.
  3. Lift the carp out of the marinade, pat dry and discard the bay leaves. Lay half the butter slices over the pastry base, then the fish in a close layer. Sprinkle with the salt and herbs and lay the rest of the butter on top.
  4. Brush the pastry rim with water, cover with the second sheet, press the edges together, trim and crimp. Cut a 2 cm hole in the middle and brush the top with the yolk glaze.
  5. Set the pie on the hot baking sheet and bake for 20 minutes, then turn the oven down to 180 °C (160 °C fan) and bake for 25–30 minutes more, until the pastry is deep golden and the fish reaches 63 °C (test through the hole with a probe thermometer).
  6. Meanwhile make the sauce: warm the clarified butter, wine, lemon juice, zest and mace in a small pan and simmer for 2 minutes. Add the capers, olives and breadcrumbs and simmer for 1–2 minutes, stirring, until lightly thickened.
  7. Spoon some of the hot sauce into the pie through the hole (or lift off a lid cut round the top crust, pour it in and replace the lid). Serve the rest in a sauce boat.

Notes

What the book says vs. what we added

the book scales and cleans the carp, cuts it into pieces, rubs (or sprinkles) it with salt, allspice and bay leaves in an earthenware dish, pours wine over and leaves it overnight. It lines a pie case with fine puff pastry, puts butter on the bottom, then the carp with salt and "some pleasant fine herbs", then butter again, closes the pie and bakes it. The sauce is clarified butter, Spanish wine, lemon juice, peel, mace, capers, olives and crumbled bread, poured in "as is known"; whatever doesn't fit goes to the table in a sauce bowl. The amounts, the choice of herbs, the egg glaze, the steam hole, the oven temperatures and the times are ours.

Pastry

"fine puff pastry" is the book's laminated butter dough (09-000). Good bought all-butter puff pastry is the practical choice. The book's general pie method is in 09-000b.

Carp

common carp is farmed in ponds across Central and Eastern Europe, Latvia included, and sold mostly from autumn to Easter. Ask the fishmonger to scale, gut and cut it. Its forked bones run through the flesh; scoring fillets, as Czech and Hungarian cooks do, makes them harmless. Zander or tench fillets work too. Like all freshwater fish, carp must be cooked through.

Spanish wine

spānera vīns is wine from Spain; in a sauce like this the sweet kinds (Málaga, sack, sherry) are most likely.

The marinade

it isn't used in the sauce; the book pours it away.

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