Simple Uha of Ruffe and Perch
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt ruffe
- funt perch
- funt white roots
- onion
- grains allspice
- grains plain pepper
- bay leaf
- greens bouquet
- potato
Instructions
- Gut and fillet the fish; simmer the ruffe, bones, and heads with roots and spices until the ruffe disintegrate and the broth reduces; strain.
- Optionally enrich with potato broth.
- Poach the perch fillets, then serve unclarified over dill with lemon and pepper.