No. 549 — Sauerkraut Selyanka with Fish, Served in a Sauté Pan
English historical translation of Molokhovets recipe No. 549 from the 1901 Russian cookbook, retaining original methods and measures.
Finely shred one onion and fry in four spoonfuls of butter. Rinse four glasses of shredded sauerkraut in water, squeeze dry, add to the onion and stir. Cover and leave to stew.
After a short time add two or three peeled and finely cut sour apples. Continue stewing with the cabbage, stirring to prevent burning, then add one spoonful of flour and mix.
In a flat earthenware or metal sauté pan, alternate layers of cabbage with about 1½ Russian pounds of baked or fried fish: pike, whitefish, pike-perch, sturgeon, boiled salmon or another fish. Sprinkle with a little pepper and herbs and finish with cabbage on top.
Decorate with finely cut pickled cucumbers and pickled mushrooms. Pour over the sauce from the baked fish, brown in the oven and serve in the same pan, sprinkled with finely crushed breadcrumbs.