Potage Ouka (Russian Fish Soup)

Ingredients

• 1 kilo sturgeon
• 750 grammes fish trimmings and bones
• 2 litres and a quarter water
• 2 décilitres and a half white wine
• 1 root of parsley
• 1 stick of celery
• a little fennel
• 25 grammes mushroom peelings
• 20 grammes salt
• 10 small paupiettes of sigui or lavaret
• 350 grammes julienne of celery white
• butter
• 125 grammes caviar
• 500 grammes flesh of whiting

Instructions

1. Make a fish broth with the sturgeon (or tench and perch), the trimmings and bones, 2 litres and a quarter of water, the white wine, parsley root, celery, fennel, mushroom peelings and 20 grammes of salt.
2. Cook gently for an hour.
3. Separately prepare 10 small paupiettes of sigui or lavaret.
4. Sweat the 350 grammes of julienne in butter and finish cooking it with a few spoonfuls of the fish broth.
5. Strain the fish broth, clarify it with the pounded caviar and the whiting flesh, and strain it again through a napkin.
6. Poach the paupiettes in a small sauté pan with the required quantity of the fish Consommé.