No. 1242 — Finnish-Style Whitefish in Puff Pastry
English historical translation of Molokhovets recipe No. 1242 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the fish by cutting along the back, eviscerate and remove the backbone. Wash, dry, salt, divide lengthwise into two halves and remove all remaining bones. Keep cool.
Prepare puff pastry No. 303. An hour and a half before serving roll it into a long rectangle about half a little finger thick.
Place on a floured napkin and brush the entire surface with egg. Lay the fish halves together to resemble a whole fish, coating with butter mixed with fried onion.
Seal the edges of the pastry so the pie has the shape of a whitefish. Transfer to a baking sheet, brush with egg and move from a cold place to a hot oven.
When the pastry browns, cover with clean paper and continue baking at moderate heat for about an hour.
Transfer to a dish, cut into portions with a very sharp knife and pour over a little brown sauce No. 406–408.
To provide
For puff pastry see No. 303 1 whitefish weighing 3 Russian pounds 1 glass of flour and ½ Russian pound of butter | 2–3 eggs, ¼ Russian pound of butter and 1 onion For brown sauce see Nos. 406–408 |