No. 1132 — General Directions for Baking Fish
English historical translation of Molokhovets recipe No. 1132 from the 1901 Russian cookbook, retaining original methods and measures.
Only large fish or a roll of minced fish are generally baked on a baking sheet, according to the source.
Clean, eviscerate, wash and dry the fish, then rub inside and out with salt and optionally a little pepper.
Just before baking, sprinkle with lemon juice, put on a sheet pan, add two or three spoonfuls of water and brush thoroughly with butter.
Bake in a hot oven. Once browned, reduce the heat and baste with its juices without turning, less frequently than for meat.
Finally pour over sour cream, sprinkle with grated stale bread and remove after another five minutes.
Transfer to a platter, pour over a little strained roasting juice and serve the remainder separately. Garnish with fried potatoes and herbs.
To provide
One fish of 3 Russian pounds ⅜–½ Russian pound of butter | Salt, about ½ small spoon per Russian pound of fish, and ½ lemon |