Ear of sterlet

What you need:

1,5 kg 1 sturgeon weighing 1;

1 onion

1 the stalk of leeks (the white part)

1 garlic clove

2 sprigs of parsley

2 sprigs of celery

1 tsp. 2 sprigs thyme (or . dried thyme)

250 ml dry white wine

Bay leaf

4 peppercorns

salt to taste

2 protein eggs

Fish to clean, gut and wash thoroughly. Scissors to cut out the gills. To separate the head, tail and fins. Fillet to remove the bones, cut into portions, cover and put in a cool place. Head, tail and fins to the pan. Cover with water, put on fire and bring to boil. Remove the foam.

Onion peel and cut into rings. The white part of the leeks, wash, cut into rings 2 cm wide. Garlic, peel and cut into thin plates. Green wash, Pat dry and tie in a bundle.

To the broth add the vegetables, herbs and salt. Pour in the wine, bring to a boil. Boil the broth to simmer without a lid 30 minutes For 10 minutes until ready to put the Bay leaf and black pepper. With a slotted spoon to remove the head, tail, fins, and vegetables.

Put the broth fish fillets and cook for 7 minutes to Put the fillets in a bowl, cover and leave in a warm place.

The broth through a linen towel and return to the fire.

To make a sling. Beat the egg whites with 5 cubes crushed ice.

To introduce a delay in the broth, stir and bring to a boil. Remove from heat and leave for 10 minutes Then remove the foam formed. In a plate put 1-2 pieces of fillet sterlet, pour the broth. You can decorate thinly lemon and herbs.