No. 1276 — Zander Baked in Shells with Béchamel and Crayfish
English historical translation of Molokhovets recipe No. 1276 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the zander, remove the fillets and cut into neat pieces. Sprinkle with lemon juice, salt and pepper and fry in butter until cooked.
Prepare béchamel No. 433, fry sliced champignons in butter and boil crayfish to remove the tails.
Butter serving shells, put a little béchamel in each and sprinkle with Parmesan. Layer fried fish, champignons and crayfish tails, and cover with more béchamel and cheese.
Pour a teaspoon of butter over each and bake until brown and crusted.
Arrange shells on a round platter over a folded napkin and garnish with lemon half-slices.
Use leftover fish heads and bones for ukha, optionally with ruffe. Perch and ruffe fillets may be presented in the same shells.
This dish is offered at breakfast or with soup. Related dishes are zander aspic No. 1452, mayonnaise dishes Nos. 1466–1467 and pickled zander No. 4081 in Part II.
To provide
3 Russian pounds of zander and ½ lemon ¼ Russian pound of butter and 6 champignons 20 crayfish and another ¼ Russian pound of butter For béchamel: 1 spoonful of butter | ½ glass of flour 2 glasses of milk or cream Salt and nutmeg ⅛ Russian pound of Parmesan ½ lemon for garnish |