No. 1164 — Bream Baked with Sauerkraut and Cheese
English historical translation of Molokhovets recipe No. 1164 from the 1901 Russian cookbook, retaining original methods and measures.
Squeeze two or three glasses of sauerkraut. Fry a finely chopped onion in 1½ spoonfuls of butter, add cabbage, three or four crushed allspice berries, the same amount of black pepper and salt.
Stuff the bream with the cabbage, sew closed and lay on a buttered baking sheet.
Mix one glass of sour cream with one to three yolks and one spoonful of flour and pour over the fish.
Sprinkle with two or three spoonfuls of grated cheese and a spoonful of breadcrumbs; drizzle with rich broth.
Bake for more than half an hour, basting every ten minutes with the sauce. Transfer carefully when browned.
Add one glass of broth to the baking pan, stir, boil and pour into the serving dish without covering the fish. Garnish the head and tail with parsley.
To provide
1 bream weighing 3 Russian pounds 2–3 glasses of sauerkraut 1 onion and 3–4 allspice berries 3–4 black peppercorns | 1 glass of sour cream and 1–3 yolks 1 spoonful of flour 2–3 spoonfuls of grated cheese 1 spoonful of breadcrumbs and 3–4 spoonfuls of butter |