No. 2488 — Pike Braised with Vegetables
English historical translation of Molokhovets recipe No. 2488 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop several large parsley roots, 2 celeriacs, 2 carrots and 2 onions. Pour 1–2 tablespoons of oil into the bottom of a saucepan and scatter in part of the chopped roots. Add a layer of cleaned, salted pike cut into pieces and sprinkle with pepper. Repeat with another tablespoon of oil, more vegetables and fish, and finish with a layer of roots, pepper and oil. Cover and braise gently for about half an hour. Before serving, sprinkle with grated bread roll.
Pour over cherry sauce No. 2422 diluted with the fish juices, or redcurrant sauce No. 2423.
To provide
2–3 pounds pike and 2 carrots. 3 parsley roots and 2 celeriacs. | 2 onions and 3–4 tablespoons oil. Pepper, salt and grated bread roll. |