No. 2370 — Fish Pie with Viziga and Rice
English historical translation of Molokhovets recipe No. 2370 from the 1901 Russian cookbook, retaining original methods and measures.
Soak viziga (dried sturgeon spinal cord) overnight, then wash and simmer in fresh water with salt, allspice, half parsley root and half onion until soft and translucent; drain and chop.
Separately boil rice with onion, parsley and a spoonful oil, then mix with fish broth, dill, parsley and optionally green onion.
Roll yeast dough No. 2366; spread three quarters of the prepared viziga-and-rice filling on it.
Arrange very thin boned slices of pike, zander, bream, salmon, sturgeon, whitefish or raw Atlantic salmon over the filling; salt, pepper and dry the fish first in a napkin.
Cover with the remaining filling and then pastry and bake approximately an hour.
To provide
For the dough: 1¼–1½ glasses water including yeast 3 spoons oil and salt 1½ pounds flour | For the filling: ⅛–¼ pound viziga 1 glass rice 1½–2 pounds fish and dill Parsley and ¼ glass oil Parsley root and onion; optional spring onion 2 black peppercorns and salt |