No. 2485 — Roll of Minced Fish

Instead of individual cutlets, the same minced-fish mixture can be shaped into a long loaf. Prepare the mince as in recipe No. 2484 and flatten it. Place over it cooked, finely chopped viziga (dried sturgeon spinal cord) seasoned with oil, salt and a little allspice. Roll up the filling and smooth the mixture into a fairly flat, elongated loaf.

Transfer to an oiled frying pan and sprinkle with sifted rusks, finely chopped parsley and finely sliced lemon without pips. Drizzle with hot oil, pour a little oil into the pan and bake, repeatedly basting with the cooking juices; 2–3 tablespoons of fish broth may be added to these juices. When done, carefully transfer to a serving dish and cut into slices. This loaf-shaped fish dish, called telnoe, was often served as the roast course of a three-course meal.

Serve fish cutlets or the fish roll with any of the following: (1) pickled salads; (2) fried potatoes and cucumbers, source reference No. 2428; (3) dried green peas No. 2464; (4) apple, cherry, apricot or other compotes, Part II; (5) mushroom sauce No. 2421; (6) green-cucumber sauce No. 2409; (7) cherry sauce No. 2422; (8) redcurrant sauce No. 2423; (9) sweet-and-sour sauce No. 2412; (10) anchovy sauce No. 2410; (11) herring sauce No. 2411; (12) onion-and-caraway sauce No. 2416; (13) onion sauce No. 2417; (14) braised cabbage No. 2449; (15) sour cabbage with mushrooms No. 2451; (16) fried milk-cap mushrooms No. 2470; (17) strong-sauce essence diluted with fish broth No. 392; (18) red sauces Nos. 2406, 2407 and 2408; or (19) the salads in Section X, Nos. 1343–1371.