Uha with Fish-and-Roe Quenelle
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- ruffe
- white roots
- spices
- quenelle
- lemon
- ryumka sherry / Madeira / Sauternes / champagne
- dill
Instructions
- Cook and strain a ruffe-and-perch uha as in No. 117.
- Poach perch-fillet quenelle (No. 229) in the broth about 10 minutes.
- Serve over dill and lemon, adding a splash of fortified wine per plate.