No. 1141 — Greek-Style Boiled Flounder with Greens
English historical translation of Molokhovets recipe No. 1141 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the flounder according to the general note, cut into portions and salt.
Chop one and a half onions and six to eight cloves of garlic, and brown in Provençal olive oil in a deep sauté pan.
Add peeled, seeded tomatoes cut into small pieces, sliced spinach and sorrel leaves, and chopped green onions. Fry until tender.
Add finely chopped dill and parsley, salt and pepper, and about three glasses of cold water. Cover and bring once to the boil.
Lay the prepared fish into the vegetable broth, adding hot boiled water if needed to cover, and simmer gently covered until cooked.
Pour off about three quarters of the sauce and boil it thoroughly, then return it to the fish. Arrange fish on a deep platter, pour over sauce and add thin slices of peeled, seedless lemon.
The same preparation is suggested for large mullet and for small whole mackerel or gobies, first cleaned, eviscerated and salted.
To provide
3 Russian pounds of fish and 2–3 tomatoes 1 head of garlic and 1½ onions ¾ Russian pound of spinach and ¾ pound of sorrel | Green onion, dill and parsley ¼ glass of olive oil Salt, pepper and ½ lemon |