No. 122 — Sterlet Ukha with Champagne
Complete English translation of recipe No. 122 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Cook 2–3 Russian pounds of small fish—ruffe, perch and whitefish—or one young chicken, with white roots, spices and salt. Simmer under a lid over low heat for about two hours, skimming the scum until the fish have disintegrated. Strain through a sieve, clarify with pressed caviar if desired as described in the general notes, then pass through a napkin.
Meanwhile clean the sterlet, cut into portions and wipe thoroughly dry with a towel. Half an hour before serving, bring the strained stock to the boil and add the sterlet. Once it begins to boil again and the sterlet rises to the surface, reduce the heat and cook gently for about a quarter of an hour.
Carefully arrange the fish pieces in the soup tureen, add fresh dill and pour over the strained ukha. Some diners add Clicquot champagne or fine Sauternes wine, which the author directs should first be boiled separately once. Serve slices of lemon, with skin and pips removed, separately. Some people also prefer finely chopped green onion.
To provide
2–3 Russian pounds of ruffe, perch and whitefish, or 1 chicken ½ Russian pound of white roots; 1½–2 onions and a bunch of greens 3 allspice berries and 1 bay leaf | ⅓ Russian pound of pressed caviar, or 2–3 egg whites, for clarification 3 Russian pounds of sterlet and ½ lemon Optional ½ bottle of champagne or Sauternes; fresh dill and optionally green onion |