No. 1307 — German-Style Pike with Potatoes
English historical translation of Molokhovets recipe No. 1307 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt pike portions. Prepare a stock from roots and spices and boil the fish in it.
Transfer the cooked fish to a second saucepan over steam to keep warm. Strain the stock and cook neatly cut peeled potatoes in it.
Melt ½ spoonful of butter, fry half a finely chopped onion, mix with two spoonfuls of flour and dilute with two glasses of fish broth.
Boil thoroughly, add one glass of sour cream and bring once more to the boil.
Transfer the potatoes to the fish, pour over the sauce, warm and serve.
To provide
3 Russian pounds of pike and 2 carrots 1 parsley root, 1 celery root and 1 leek 2 onions and 10–20 allspice berries | 1–3 bay leaves and salt ½ spoonful of butter and 1½ Russian pounds of potatoes ½ glass of flour and 1 glass of sour cream |