No. 1250 — Especially Delicious Sterlet in White Table Wine
English historical translation of Molokhovets recipe No. 1250 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three Russian pounds of fish, preferably sterlet, and dry thoroughly. Skin and cut into pieces.
Place in a saucepan, pour over enough light white table wine to reach halfway up the fish, add ⅛ Russian pound of very fresh butter and one whole lemon cut into wedges with seeds removed.
Cover and heat over the spirit burner described in the source. It states that the dish is ready in about fifteen minutes.
This method is also recommended for other fish with few bones: sturgeon, beluga, zander, whitefish and trout.
The author remarks that this dish can be prepared by diners themselves in a room at any time.
To provide
3 Russian pounds of fish and ½–1 bottle of wine | ⅛ Russian pound of butter and 1 lemon |