No. 1273 — Zander Zrazy Stuffed with Champignons
English historical translation of Molokhovets recipe No. 1273 from the 1901 Russian cookbook, retaining original methods and measures.
Small zander may be used, each split lengthwise to yield two pieces. Clean and remove as many bones as possible.
Lay skin-side down on a cold-water-moistened board, flatten gently with a wet cleaver, trim, salt and pepper.
Place a little stuffing on each, fold the sides over and roll into tubes. Lay seam-side down in a deep buttered sauté pan and lightly fry over gentle heat for about ten minutes until the surfaces firm.
Add just enough fish stock prepared from remaining bones and heads, with extra ruffe, to barely cover. Cover and stew.
For the filling finely chop cleaned fresh champignons, fry in butter with fish trimmings, parsley and shredded onion, season and add a little water.
For the sauce reduce three glasses of fish stock to one. Rub ½ spoonful each of butter and flour to a smooth paste and gradually dilute with the boiling reduced stock.
Add one glass of cream and mushroom essence, boil and pour over the zrazy; stew briefly.
Just before serving beat two or three yolks with ¼ glass of boiled cream, temper with the hot sauce, warm while stirring, season with salt and lemon juice and strain over the fish.
Serve in a metal or porcelain sauté pan, covered, at breakfast or as a second course before the roast.
To provide
4 Russian pounds of zander or 6–8 small zander Salt, pepper, ¼ Russian pound of butter and 10 ruffe For stuffing: ½ Russian pound of champignons | 1 spoonful of butter and 1 onion Parsley, salt and pepper For sauce: ½ spoonful of flour ½ spoonful of butter, 2–3 yolks, ½ lemon and ½ glass of cream |