No. 1233 — Roast Fresh Salmon with Pickled Mushroom Garnish
English historical translation of Molokhovets recipe No. 1233 from the 1901 Russian cookbook, retaining original methods and measures.
Take three Russian pounds of salmon from the tail end, remove the backbone and scatter with chopped parsley and onion.
Pour over ¾ glass of olive oil and leave for two to four hours, turning frequently.
Fry the salmon in the same oil until browned but only half cooked, remove the skin and slice.
Meanwhile heat assorted small pickled saffron milk-cap and milk-cap mushrooms, gherkins, pitted olives and champignons without their brine, with ½ glass of broth and a small glass of Madeira.
Fry a spoonful each of butter and flour, dilute with two glasses of broth, boil thoroughly and add to the mushroom mixture. Bring to the boil and strain.
Arrange the still-hot half-cooked salmon in a sauté pan, pour over the sauce and finish in the oven, basting frequently.
When thoroughly cooked, transfer to a dish with the mushrooms. Strain the pan juices, skim the fat and pour over the fish and garnish.
A very small amount of cayenne may be added.
To provide
3 Russian pounds of salmon, parsley and spring onion ¾ glass of olive oil About 1 Russian pound total of saffron milk-cap and milk-cap mushrooms | Gherkins, olives and champignons 1 spoonful of butter and 1 spoonful of flour Optional cayenne |