No. 1136 — Belorybitsa, Beluga or Sterlet in White Wine
English historical translation of Molokhovets recipe No. 1136 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and thoroughly dry three Russian pounds of fish, preferably sterlet, and cut into pieces.
Place in a saucepan and pour over ordinary light white table wine to a depth of about half the fish.
Add ⅛ Russian pound of very fresh butter and one whole lemon cut in wedges like an apple, with the seeds removed.
Cover and heat; the historical recipe proposes a spirit burner and says the dish is ready in fifteen minutes.
The method may be used for sturgeon, zander, sterlet and other fish with few bones.
For marinated belorybitsa or beluga, see No. 4080 in Part II.
To provide
3 Russian pounds of fish and ½–1 bottle of wine | ⅛ Russian pound of butter and 1 small lemon |