Simple Uha of Ruffe and Perch

Ingredients

• 1 1/2 funt ruffe
• 1 1/2 funt perch
• 3/4 funt white roots
• 2 onion
• 4 grains allspice
• 3 grains plain pepper
• 1 bay leaf
• 1 greens bouquet
• 12 potato

Instructions

1. Gut and fillet the fish; simmer the ruffe, bones, and heads with roots and spices until the ruffe disintegrate and the broth reduces; strain.
2. Optionally enrich with potato broth.
3. Poach the perch fillets, then serve unclarified over dill with lemon and pepper.