945 Zander in the Capuchin style, with rum

Sudak po kaputsinski, s romom

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3–4 lbs zander
  • ¼ lb ham
  • parsley root
  • ½ lb butter
  • 10 peppercorns
  • ¼ glass vinegar
  • ½ glass rum
  • ½ glass olive oil
  • 2–3 lemon slices


    Clean a zander, sprinkle with salt, lard with ham, and stud all over with parsley. Fold a clean napkin into four, grease it with Finnish butter, wrap the fish in the napkin, and tie it up with string. Lower the wrapped fish into boiling bouillon and add allspice, black pepper, and ¼ glass vinegar. Boil the fish over a high flame for at least 15 minutes. Meanwhile prepare the following sauce: Pour ½ glass of good rum into a small saucepan and set it afire. After several minutes, add ½ glass olive oil, 1 glass strong bouillon, boiled field mushrooms or boletus mushrooms, and 2–3 seeded lemon slices. Bring the sauce to a boil. Remove the zander from the napkin, [arrange the fish on a platter,] and pour on the hot sauce.