No. 4072 — Marinated Tench
English historical translation of Molokhovets recipe No. 4072 from the 1901 Russian cookbook, retaining original methods and measures.
Clean about three pounds tench, split, remove the backbone and head, cut into portions and salt lightly.
Fry a finely chopped onion in two or three spoons butter, add the fish pieces side by side, preferably on a copper baking tray, and bake in a very gentle oven until cooked but not browned.
Pack the cooked fish tightly into an oiled stoneware bowl with the outer skin sides facing down.
Mix the cooking butter with about half a glass good vinegar previously boiled with roots and spices and cooled, then pour over the fish.
Cover with a wooden disk and weight. The author claims the preparation may keep in a cold place for up to six weeks.
For serving, turn out, slice thinly and offer with olive oil or a mustard sauce, referring to sauces Nos. 476, 479 and 2413.