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

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

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