No. 1134 — A French-Style Fish Selyanka with Crayfish
English historical translation of Molokhovets recipe No. 1134 from the 1901 Russian cookbook, retaining original methods and measures.
Finely shred onion and celery root, put into a saucepan with a spoonful of butter and ½ glass of water and braise covered.
Transfer to a deep sauté pan and add chopped parsley, tomatoes peeled and seeded, Provençal olive oil and an infusion the source describes once as sage but lists as saffron.
Meanwhile eviscerate ruffe through the belly and make three or four glasses of fish stock.
Cut large raw fish into portions, including bones. Wash raw crayfish and remove the dark intestinal vein; halve them.
About one hour before cooking, salt and season the fish and crayfish with black and cayenne pepper.
About thirty minutes before serving, add them to the braised vegetables. Pour in white wine and strained, cooled stock from the ruffe and roots, just enough to cover.
Cover and boil over high heat until the fish is cooked. Some add mashed garlic at the end.
Serve in the same pan, with croutons spread with anchovy butter.
To provide
1 onion ½ Russian pound of celery root ½ spoonful of butter Parsley 3–4 tomatoes ½ glass of Provençal olive oil A few drops of saffron infusion | 6–8 ruffe for stock, plus the bones, skin and head of large fish 15 crayfish 3 Russian pounds of large fish such as belorybitsa, beluga or sterlet Black and cayenne pepper 1½ glasses of white wine 1–1½ spoonfuls of tomato purée |