No. 1187 — Braised Burbot with Pickled Mushrooms and Olives
English historical translation of Molokhovets recipe No. 1187 from the 1901 Russian cookbook, retaining original methods and measures.
Skin the burbot, remove its head and fillet the flesh. Cut into portions and season with salt, white pepper and flour.
Fry finely chopped onion in butter and lay the burbot pieces over it.
Add white wine and fish broth just to cover, put on a lid and cook gently until tender.
Rub flour with butter, stir into the sauce and boil. Add porcini pickled mushrooms previously fried in butter, stoned olives, gherkins and shallots, and bring to the boil once or twice.
Stir in crayfish tails, the burbot liver fried in butter and slices of fish quenelle No. 229 enriched with crayfish butter.
Serve immediately in the covered sauté pan with dill separately. This is described chiefly as a breakfast dish.
Zander or carp may be prepared in the same manner.
To provide
3 Russian pounds of burbot and white pepper 1 spoonful of flour and 1 onion ¼ Russian pound of butter and 1½ glasses of white wine 3 glasses of fish broth 2 spoonfuls of flour and 1 spoonful of butter | 12 pickled porcini mushrooms 15 olives and 15 gherkins 20 shallots and the burbot liver For quenelles: Crayfish butter and green dill |