No. 1209 — Halibut with Green Herb Sauce
English historical translation of Molokhovets recipe No. 1209 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three Russian pounds of halibut and lower into a little water already boiled with roots and herbs. Add a little wine but no salt.
Bring to the boil once and set the saucepan at the edge of the stove to cook gradually for about forty-five minutes.
For the sauce fry ½ spoonful of butter lightly with a spoonful of flour and thin with two glasses of the halibut broth. Boil.
Mix a handful each of parsley and green onion, some tarragon and spinach leaves, bring once to the boil, then chop with two gherkins, two teaspoons of capers and four boned anchovies.
Pound with a piece of butter, rub through a sieve and stir into the sauce. Heat without letting it boil and serve immediately.