Uha of Ruffe, Perch, Whitefish, and Burbot with Fried Roots
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- assorted fish
- funt white roots
- lozhka butter
- onion
- shallots
- greens bouquet
- grains allspice
- bay leaf
- clove
- stakan white wine
Instructions
- Fry the sliced roots, onion, shallots, and spices in butter until golden.
- Add to cold water with the fish bones, optionally with white wine, and cook as uha No. 117.