From the Soviet Magazine Sputnik in 1982, a brief look at the Moskva Restaurant with a recipe for a house specialty: Fish Cutlets.
From the Soviet Magazine Sputnik, 1982:
Once upon a time the street Okhotny Ryad (Hunting Row. – Trans.) was known as the maw of Moscow. Back in the 15th and 16th centuries hunters and fishermen brought their catch by river to the town. Nuns baked a type of bread, pancakes and puffs right out on the street in front of the convent gates. There was no shortage of customers, from morning till night crowds thronged the rows of stalls. By the end of the 19th and beginning of the 20th centuries, this site, located not far from the Kremlin, was a street on which stood two-storey buildings: the ground floors housed shops selling meat, game, fish; the second floors were the premises of taverns.
In the years 1933-1935, the old structures were demolished and two massive buildings were erected in their place: The House of the USSR Council of Ministers and the Hotel Moskva. Now Okhotny Ryad is a part of Marx Prospekt in the heart of Moscow. The restaurant Moskva is a sort of landmark. It is located on several floors of the hotel but the best is on the third. Its interior decoration is marked by columns of green marble and elegant chandeliers. The menu is in the tradition of the former Okhotny Ryad – fish and game dishes predominate.
We offer a house specialty, Fish Cutlets:
For four servings:
600 g filet of fish (pike, perch, hake or mackerel)
1 onion
3 Tbs flour
2 eggs
White bread flakes
Salt,
lemon juice,
parsley to taste
Fat for frying
100 g dill pickles
4 Tbs mayonnaise
500 g potatoes
Chop the ash julienne style, salt, add onions fried to a golden colour, flour, lemon juice, one egg, finely chopped parsley and mix thoroughly. Divide into balls, dip into the egg and roll in bread flakes. Fry in bubbling fat or oil
Serve with boiled or fried potatoes and a sauce made of mayonnaise and finely chopped dills.
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