No. 1135 — Roast Belorybitsa or Beluga with Pickled Vegetables
English historical translation of Molokhovets recipe No. 1135 from the 1901 Russian cookbook, retaining original methods and measures.
Eviscerate and split the fish lengthwise. Brown butter on a baking sheet, lay the fish on it, baste with the butter and brown in a hot oven.
Add strained cucumber brine and sour-cabbage liquid, together with mixed pickles: porcini, small cucumbers, saffron milk-cap mushrooms, milk-cap mushrooms, cherries and fried onion.
Drizzle with more butter, cover and finish baking in the oven.
Transfer to a dish, carve, garnish with the pickles and pour over the fish sauce.
To provide
3 Russian pounds of fish 12 pickled porcini 12–18 pickled cherries 2–3 spoonfuls of butter | 12–18 gherkins 6 sliced salted milk-cap mushrooms 1½ glasses of sour-cabbage liquor 1½ glasses of cucumber brine |