No. 2290 — Sterlet Ukha
English historical translation of Molokhovets recipe No. 2290 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer two to three pounds small ruffe, perch or whitefish, or one young chicken, with white roots, spices and salt for about two hours, skimming until the small fish break down.
Strain, optionally clarify with pressed caviar and strain through a napkin.
Clean sterlet, cut into portions and wipe dry. Half an hour before serving bring the strained broth to a boil and add three pounds sterlet.
When it boils and pieces float, reduce heat and cook about fifteen minutes more.
Transfer fish to a tureen with dill and pour over strained soup; offer separately seedless skinless lemon half-slices and optionally finely chopped spring onion.
Some diners add separately boiled high-quality Champagne or Sauternes.
To provide
2–3 pounds ruffe, perch and whitefish Or 1 chicken ½ pound white soup roots 1½–2 onions and herb bouquet 3 allspice berries and 1 bay leaf | ⅓ pound pressed caviar or 2–3 whites 3 pounds sterlet and ½ lemon Optional ½ bottle Champagne or Sauternes Dill and optional green onion |