No. 1301 — Small Gatchina Trout
English historical translation of Molokhovets recipe No. 1301 from the 1901 Russian cookbook, retaining original methods and measures.
Gut these small trout through an incision near the gills, keeping the scales and leaving the belly uncut.
Three hours before serving, clean and tie each fish into a ring with thick thread. Dip the back briefly into boiling vinegar diluted with an equal quantity of water and drain in a colander.
About fifteen minutes before dinner, salt and lower in the same colander into a deep sauté pan of stock made from small fish, white roots, onion and spices.
Poach without vigorous boiling, lift with the colander, remove the threads and arrange on a napkin-lined platter with fried potatoes and parsley.
Serve horseradish and vinegar No. 473, or Hollandaise No. 467, Tatar No. 461, Provençal No. 480 or mustard sauce No. 476.