No. 1477 — Fish Vinaigrette
English historical translation of Molokhovets recipe No. 1477 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large fish with few bones, such as sturgeon, salmon, zander, whitefish or trout.
Clean and split, detach flesh from backbone and skin and remove small bones. Cut fillets into diagonal slices toward the tail to make bone removal easier.
Salt, pepper and sprinkle with lemon juice. Arrange on a buttered copper sauté pan with two spoonfuls of cold water and cover to keep the upper surface moist.
Cook gently in a moderately warm oven or at the edge of the stove until cooked and lightly browned, about fifteen minutes by the historical method. Cool.
On a serving dish first arrange chopped potatoes and beetroot as in the general note, then alternating rows of fish, attractively sliced potatoes and beetroot.
Dress each row with warm sauce No. 476 or, for a more elaborate presentation, Provençal sauce.
Smooth the top, fill gaps with crayfish tails if desired, cover with Provençal sauce and chopped herbs and chill until the sauce firms.
Decorate as described in the general note just before serving.