No. 1247 — Poached Sterlet with Pickles and Crayfish Garnish
English historical translation of Molokhovets recipe No. 1247 from the 1901 Russian cookbook, retaining original methods and measures.
Clean sterlet as described in the general note and place on the rack of a fish kettle.
Cover with cooled broth prepared from white roots, onion, spices and herbs. Add peeled, evenly sliced salted cucumbers, some gherkins, stoned olives, pickled porcini and shredded white roots.
Pour in two glasses of cucumber brine and a glass of white wine, add a piece of good butter, cover and bring to the boil.
Cook for a quarter of an hour from boiling, according to the source. Carefully transfer to a platter, peel off the skin and surround with cooked garnishes and crayfish tails.
Spoon over the sterlet broth and offer horseradish with vinegar separately.
Alternatively make a sauce with ½ spoonful each of butter and flour and a glass of sterlet broth; boil thoroughly and finish with lemon juice and a small glass of Malaga.
To provide
3 Russian pounds of sterlet 1 celery root and 1 parsley root 1 leek and 4 onions 1 bay leaf, 5–6 peppercorns A bouquet of herbs and 2–3 salted cucumbers | 2 glasses of cucumber brine 1 glass of white wine or a small glass of Malaga 9 pickled gherkins 9 saffron milk-cap mushrooms, 9 olives and 24 crayfish 1 lemon |