No. 121 — Burbot Ukha
Complete English translation of recipe No. 121 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Cut through the skin all around the burbot's head. Thread a cord with a needle through the eyes, tie it and hang the fish. Loosen the skin around the head with a knife and then pull it off the entire fish by hand; a little salt between the fingers makes the task easier.
Open the belly, gut and wash the fish, salt it and wipe with a napkin. Cut into portions and put into nine glasses of boiling water. Cook over low heat for at least half an hour, then pour into a tureen over finely chopped fresh dill. The original recipe uses no soup roots and very few spices.
Some cooks use the burbot head, while others discard it, considering it harmful. Instead of roots, the author describes rubbing raw fish milt after removing its membrane and boiling it with the ukha to impart a special flavor, but only if the fish was alive.
The burbot liver is also praised. The original directs careful removal of the gallbladder, thorough washing, boiling in the same stock, cooling, slicing and placing the slices in the tureen.
For six to eight people use either three or six Russian pounds of burbot to vary the strength. If there is not enough burbot, supplement three pounds of burbot with three pounds of ruffe, first cooking the ruffe completely soft as in No. 117.