No. 1262 — Zander or Whitefish Baked with Morels
English historical translation of Molokhovets recipe No. 1262 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a three-pound zander, wash, split, remove the backbone and rub with salt.
Butter a metal dish and sprinkle with grated white bread, parsley and morels fried in butter.
Lay the fish over the mixture, pour over melted butter, sprinkle with more parsley and morels and a thick covering of grated bread.
Dot with about ⅓ Russian pound of butter and bake in a hot oven for roughly an hour until the crust is brown.
Serve with salted cucumbers or pickled cherries.
For the mushrooms, the author instructs cleaning, slicing, scalding, salting and stewing the morels in butter for about a quarter of an hour.
To provide
3–4 Russian pounds of zander and one six-kopeck roll ¾ Russian pound of butter | A plate of morels Green parsley |