No. 1145 — Boiled Crucian Carp in Sour-Cream Sauce with Quenelles
English historical translation of Molokhovets recipe No. 1145 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt the crucian carp and let rest one hour. Transfer to a saucepan.
Pour over just enough warm strained stock made from roots, onion and spices to cover the fish, and boil on the stove for fifteen to twenty minutes, as the historical source directs.
For the sauce boil one heaped spoonful of butter with a heaped spoonful of fine flour, thin with two glasses of fish broth and boil thoroughly.
Stir in four spoonfuls of very fresh thick sour cream, a lump of sugar and finely chopped dill, and bring to the boil.
Pour over the fish arranged on a dish. Garnish with fish quenelle No. 229, boiled wrapped in a buttered cloth in the shape of a sausage, then cooled and cut into diagonal slices.
To provide
3 Russian pounds of crucian carp Root vegetables and onion Allspice and black pepper 1 spoonful of butter | Green dill 4 spoonfuls of thick sour cream For fish quenelles see No. 229 Or crayfish quenelles No. 231 |