No. 2483 — Jewish-Style Pike
English historical translation of Molokhovets recipe No. 2483 from the 1901 Russian cookbook, retaining original methods and measures.
Clean 3–4 pounds of fresh pike, cut into large pieces, rub with dry salt and leave for 1 hour.
The fish may also be stuffed. In that case, cut along the backbone and carefully remove flesh and bones without cutting through the skin, leaving the head and tail attached. Separate the flesh from the bones, salt and mince it finely with 1 onion. Add allspice and black pepper; if desired, mix in about ½ French bread roll soaked in fish broth.
Meanwhile finely chop 1 parsley root, 2 onions, 1 celeriac and 1 leek. Add salt, 5 allspice berries, 2–3 bay leaves, about 1 vershok of cinnamon, 5 cloves, ¼ teaspoon saffron and 3 crushed black peppercorns. Cover with water and boil to make a seasoned broth.
Pour the boiling broth over the stuffed fish so that it is barely covered, put it on a strong fire and add about ½ glass of cold water. Watch closely so the fish does not scorch. Boil for about 10 minutes, skimming off foam, then add another ½ glass of cold water. Repeat this addition every 10 minutes for about 1 hour. Transfer the fish to a dish and pour over the strained sauce. Some cooks add ½ tablespoon honey and ½ glass raisins to the sauce, bring it to the boil once and then pour it over the fish.
To provide
3–4 pounds pike and 1 parsley root. 2 onions, 1 celeriac and 1 leek. 5–10 black peppercorns. 2–3 bay leaves. 1 vershok cinnamon and 5 cloves. ¼ teaspoon saffron. | 3 black peppercorns. ½ tablespoon honey and ½ glass raisins. For the stuffing: 1 onion. 2–3 allspice berries. 2–3 black peppercorns and salt. |