No. 1130 — General Directions for Boiling Fish
English historical translation of Molokhovets recipe No. 1130 from the 1901 Russian cookbook, retaining original methods and measures.
The fuller instructions appear in the general note on fish. The author repeats the essential method here.
Clean the surface of the fish, eviscerate carefully and wash. Place freshly caught large fish lying flat in a saucepan or fish kettle, cover with clean cold water without roots or herbs.
For fish that has been kept since catching, the original instead advises a cold stock made from white roots, spices, herbs and sometimes small fish. Use only enough liquid barely to cover.
Salt, cover and bring to the boil over high heat, then reduce the heat. The author gives fifteen to thirty minutes from boiling depending on thickness.
For small fish or large fish cut into portions, lower into boiling water. For fish kept since catching, use boiling broth made from roots, spices and optionally small fish.
When cooked, lift carefully onto a dish, remove the skin and pour over a sauce prepared in advance.
Garnish with boiled potatoes, champignons, croutons, crayfish tails and herbs. Offer more of the same sauce separately.
To provide
3 Russian pounds of large fish 1 parsley root, 1 leek and 1 celery root 4 onions 1–2 bay leaves | 5–10 allspice berries Optional 1–2 Russian pounds of small fish, preferably ruffe For the garnish For the sauce |