No. 1297 — Whole Trout Poached with Wine, Madeira and Rum
English historical translation of Molokhovets recipe No. 1297 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare trout as for sturgeon, according to the general note on page 401.
Put the whole fish in a fish kettle with white roots, onion and spices, and add a piece of butter.
Pour in one glass of Vein-de-Graaf white wine, ½ glass of Madeira and a small glass of rum, then just enough fish stock to barely cover.
Cover tightly, seal the lid with dough, bring once to the boil on the stove, then put into a hot oven for about one and a half hours according to the source.
Before serving remove the lid, lift the fish with its rack and transfer carefully to a fish platter.
Strain the stock, thicken with flour mixed with butter, boil and strain once more. Pour over the fish and garnish with small boiled new potatoes, large crayfish and parsley.
To provide
3 Russian pounds of trout ½ Russian pound of white roots 2–3 onions 1–2 bay leaves 10–15 allspice berries 1 spoonful of butter | 1 glass of Vein-de-Graaf wine ½ glass of Madeira and a small glass of rum ½ spoonful of butter and 1 spoonful of flour 3 glasses of fish stock 2 Russian pounds of new potatoes 12–18 crayfish Fresh herbs |