No. 2508 — Trout Boiled in Wine
English historical translation of Molokhovets recipe No. 2508 from the 1901 Russian cookbook, retaining original methods and measures.
Cook as for sturgeon in the note on page 401 of the original book. Place the trout in a fish kettle and surround it with white soup roots, onions and spices. Add a piece of butter, 1 glass of veindegraf wine, ½ glass of Madeira, 1 small glass of rum and just enough fish stock to barely cover the trout. Close the lid tightly and seal it with dough. Bring to the boil once on the stovetop, then place in a hot oven for about 1½ hours.
Before serving, remove the lid, lift the trout out on its rack and transfer carefully to a fish platter. Pour off the stock, thicken with flour rubbed with butter, boil briefly in a saucepan and strain. Pour the sauce over the trout and garnish with small boiled potatoes, large crayfish and green parsley.
To provide
3 pounds trout. ½ pound white soup roots. 2–3 onions. 1–2 bay leaves. 10–15 allspice berries. 1 tablespoon butter. | 1 glass veindegraf wine. ½ glass Madeira and 1 small glass rum. ½ tablespoon butter and 1 tablespoon flour. 3 glasses fish stock. 2 pounds new potatoes. 12–18 crayfish. Greens. |