No. 1160 — Whole Boiled Bream with Cucumber Brine
English historical translation of Molokhovets recipe No. 1160 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the bream as in the general note and place on the rack of a fish kettle.
Pour over boiling stock made from white roots, shallots, pickled cucumbers and a bouquet of herbs.
Bring once to the boil, then cook at the gentlest heat for about three quarters of an hour, as the historical text specifies.
Transfer to a platter. Garnish with boiled potatoes dressed with butter and herbs, and with the vegetables cooked in the stock, including sliced cucumbers and lemon half-slices.
Serve separately grated horseradish seasoned with vinegar, sugar and salt.
To provide
3 Russian pounds of bream and white roots ¼ Russian pound of shallots and 3 salted cucumbers 3–4 bay leaves and 15 peppercorns | Cucumber brine to taste A bouquet of herbs and 1 lemon 1 Russian pound of potatoes, butter and herbs Horseradish with vinegar |