No. 1165 — Bream Baked with Buckwheat Kasha
English historical translation of Molokhovets recipe No. 1165 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and eviscerate the bream and rub with salt.
Fry one or two chopped onions in a spoonful of butter, add a plate of firm buckwheat kasha cooked the previous day and fry gently.
Add two to four finely chopped hard-boiled eggs and herbs. Stuff the fish and sew closed.
Lay in browned butter in a frying pan, dust with a mixture of flour and breadcrumbs, pour over butter and two spoonfuls of water and bake in a hot oven, basting frequently.
Thin the roasting juices with broth and three or four spoonfuls of sour cream, boil and strain. Pour over the fish at serving and garnish with parsley.
To provide
3 Russian pounds of bream and 2 onions ½ Russian pound, or 1¼ glasses, of buckwheat groats 3–4 eggs and 1 spoonful of flour | 2–3 rusks and herbs ⅜ Russian pound of butter Optional 2–4 spoonfuls of sour cream |