No. 2288 — Ukha of Perch, Ruffe, Whitefish, Tench, Sturgeon or Salmon
English historical translation of Molokhovets recipe No. 2288 from the 1901 Russian cookbook, retaining original methods and measures.
Cook a broth of root vegetables, five to fifteen peppercorns and two or three bay leaves, strain and bring to the boil.
Add three pounds cleaned large fish, salted with two teaspoons salt and cut into portions; simmer until done.
Alternatively make stock first from three pounds ruffe, gudgeon, small perch or small whitefish; cook with roots until falling apart, strain, boil and then cook two to three pounds large fish in it.
Serve with chopped greens and optional seedless lemon slices, sliced potatoes cooked in the soup, fish quenelles No. 2357 or 2358 or pelmeni No. 2286.
Optionally add half to one glass Sauternes, Champagne, Madeira or sherry and serve pies Nos. 2387–2403 separately.