Products Needed:
6 cups fish broth (disolved cubes)
2/3 lb prepared sturgeon or sterlet
1 parsley root
1/2 carrot
1/2 tbsp butter
1 lemon
dill greens, parsley greens, salt, peppercorns to taste
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Directions: Scald sterlet or sturgeon with boiling water, remove protein clots.
Dip fish pieces into a boiling bouillon, add parsley root, salt, pepper and boil for 15-20 minutes, according to fish proportion, skim foam from time to time.
Grate carrots finely and sauté a little in butter until it’s colored. Strain the colored butter.
Put a piece of fish in a soup plate, pour bouillon, add the colored butter, serve. Serve chopped greens and a slice of lemon separately.
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