Pawaru-Grahmata

№ 16X. nodaļa

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Pike sausages

  • Serves 4–6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Siwju dessa.

Modernizētslpp. 447–448 · PDF 461–462
4 porcijas

The book gives a 3–4 mārciņas pike, 4 spoons of melted butter, 8 loti of bread soaked in cream and 6 eggs. That converts to a 1.25–1.7 kg fish, about 60 g butter, 105 g bread and 6 eggs, which is already about the right size; we use the book's amounts.

Method

8 soļi
  1. Bring a wide pan of salted water (10 g salt per litre) to a simmer. Put in the pike, whole or in two pieces, and poach it gently for 8–10 minutes, until the flesh just comes off the bone but is still slightly translucent at the thickest part, as the book says, "not quite cooked". Fillets need 4–5 minutes.
  2. Lift it out, let it cool a little, then remove the skin and every bone, including the fine forked bones along the back. Chop the flesh finely. You should have about 650 g.
  3. Soak the casings in lukewarm water for 30 minutes and rinse them inside (our addition). Soak the bread in the cream.
  4. Cook the diced suet slowly in a frying pan until the fat runs and the pieces are golden, 8–10 minutes. Stir the fat and the pieces into the fish.
  5. Fry the onion in the 15 g butter for 8 minutes, until soft and golden. Add it to the fish with the melted butter, pepper, nutmeg, soaked bread, parsley and eggs. Beat everything together well and season with salt. Poach a teaspoonful in simmering water and taste it (our addition).
  6. Fill the casings loosely, as the book says: the mixture swells as it cooks. Twist into links of about 12 cm.
  7. Bring a pan of water to 80 °C (barely trembling) and poach the sausages for 12–15 minutes, until the centre reaches 72 °C. Lift them out and drain them.
  8. Heat a ridged grill pan or a frying pan, lay a sheet of buttered baking paper in it and fry the sausages on the paper over medium heat, turning them, for 6–8 minutes, until golden. Serve warm.

Notes

What the book says vs. what we added

the book poaches a pike of 3 or 4 pounds in salted water until not quite done, takes off the skin and bones and chops the flesh, then mixes in diced kidney suet fried in a pan, 4 spoons of melted butter, pepper, nutmeg, onions chopped and fried in butter, bread soaked in cream, chopped parsley and 6 eggs, beats it all together and salts it. The sausages are filled loosely into sheep's or narrow beef casings, boiled in water, then grilled on buttered paper and served warm. The poaching times and temperatures are ours.

Pike

pike is sold in the Baltics, Poland and Germany, often by fishmongers who sell freshwater fish; elsewhere it may have to be ordered. Zander (pike-perch) or perch make a good substitute, and cod or haddock will do. Pike has fine forked bones along the back. Poaching first, as the book does, makes them much easier to pick out.

Safety

freshwater fish can carry parasites. Cooking the sausages to 72 °C in the centre kills them.

Suet

beef suet from around the kidneys is sold by butchers. If you don't want to use it, add 50 g more butter instead.

Texture

six eggs make a soft farce, like a quenelle mixture, so the casings must not be packed tight or they will burst when poached.

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