998 Boiled crucians with sour cream sauce and quenelles

• 3–4 lbs crucians
• root vegetables
• onion
• allspice and black pepper

Clean and salt the fish, set them aside for a full hour, and then transfer to a stewpan. Pour on just enough cold bouillon made from root vegetables, onion, and spices to barely cover the fish. Set the pan on top of the stove and boil for 15–20 minutes over a very high flame. Meanwhile, bring to a boil 1 spoon