No. 2379 — Fish Pie with Fish Forcemeat and Viziga
English historical translation of Molokhovets recipe No. 2379 from the 1901 Russian cookbook, retaining original methods and measures.
For the forcemeat, bone two to three pounds zander or pike, lightly fry in three or four spoons walnut or mustard oil, then chop finely.
Add one or two finely chopped onions, optionally fried in the same oil, salt, black pepper, dill and if liked nutmeg.
Soak an eighth pound viziga overnight, then cook in fresh water with carrot, onion and two or three allspice berries; drain, chop and season.
Mix with the fish forcemeat and extra oil, spread over rolled pastry, then arrange a layer of cleaned, salted and peppered fish previously wrapped in a napkin to remove moisture.
Cover with the remaining forcemeat and pastry and bake according to No. 2366.
To provide
For fish forcemeat: 2–3 pounds zander or pike 3–5 spoons mustard or poppy-seed oil | 1–2 onions, salt, black pepper and dill |