Sterlet S Vinom E Vishni

Name: Sterlet S Vinom E Vishni (Sturgeon with Wine and Cherries)
Cuisine: Russia
Ingredients: 1 or 2 bayleaves, salt and peppercorns; 1 stick of celery, parsley; 1 wineglass of port or Madeira; 1 pint of fish stock; 2 lumps of burnt sugar; 2 tablespoons of either chopped capers, olives or gherkins, a sprinkling of cinnamon and cloves, flour and butter.; 1 gill of cherry syrup; 2 or 3 lbs. of fish. For the stock in which it is cooked: ½ pint of sauterne; ½ pint of the juice from pickled salt cucumber, or 1 gill of vinegar; 1 leek; 2 or 3 onions

Sturgeon with Wine and Cherries

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This dish can be made with turbot or brill.

Ingredients

2 or 3 lbs. of fish. For the stock in which it is cooked: ½ pint of sauterne
½

Europe
Russia
Fish course
Pescatarian
Eastern Europe

Method

Put the wines and other ingredients for the stock in a saucepan and, when hot, add the fish and poach till tender, being careful that it does not break. When done, drain, remove the skin and pour the following sauce over it: Brown 1 tablespoon of flour in the same quantity of butter