No. 1248 — Boiled Sterlet with Potatoes and Wine
English historical translation of Molokhovets recipe No. 1248 from the 1901 Russian cookbook, retaining original methods and measures.
Place cleaned sterlet on a fish-kettle rack and pour over one bottle of Sauternes, Bordeaux or Malaga, plus stock from ruffe and smelt, enough just to cover.
Some cooks flavour the stock with one vershok of cinnamon and two or three cloves.
Cook for a quarter of an hour after boiling according to the source. Lift out with the rack, skin the fish and transfer to a platter.
Surround with separately boiled potatoes sprinkled with parsley and dill and dressed with butter. Garnish the sterlet with half-moon lemon slices.
Serve tomato sauce No. 432, or sauce No. 421, 422 or 452 separately.
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 and herbs Optional cinnamon and cloves | Optional 1–2 Russian pounds of ruffe 1 bottle of Sauternes or Bordeaux Or Malaga 1½ Russian pounds of potatoes, butter and herbs Ingredients for the chosen sauce |