An 18th-century Royal Fish Soup was Prepared from a Huge Sturgeon Head by VANZAI COOKING

Hi all. Today we have prepared a royal fish soup of the 18th century from a huge sturgeon head.

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hello everyone in the last video we
cooked a very huge sturgeon and we were
left with a very Hefty head as I
promised today we will cook fish soup
from it however it will just be an
unusual soup at the auction I bought a
very old recipe for the Royal soup of
the 18th century the recipe is called
triple royal fish soup with saffron the
recipe explains that it is triple
because it was pred from three different
types of fish the first broth is boiled
from the head and tail of the sturgeon
therefore we start with the head the
first step is to remove the gills if
this is not done the broth will be
bitter
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done we transfer the head to the sink
and thoroughly wash it from the mucus so
that it is perfectly
clean we are also left with the sturgeon
carcass we use this for the fish soup we
chop it into identical
pieces
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and we remove the film from the
edges to cook the fish Zoom as it should
be done in the coldron we send the
pieces of the island of sturgeon to The
Cauldron as well as the head itself and
fill it all up with water
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and then we chop
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wood
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we need a lot of these wood chips we
send some dry alcohol to the
stove and set it on
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fire now we throw in some
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firewood
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the fish soup should be cooked very
slowly avoiding rapid boiling then the
broth will be as saturated as possible
periodically remove the foam from the
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surface
three onions in the husk are sent to
cook the recipe says that this will give
the broth a golden
color in the meantime we prepare
everything for the second broth we need
small fish namely roughs or perches we
bought these
perch now we got
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them this one was also got with
caviar we also cut out the
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gills
and rinse the fish
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thoroughly and send the already clean
prepared perch to
gauze we clean everything else in the
same
way we put in a lot of Greens on top
namely dill and parsley and the third
fish in our soup will be walleye for me
this is the most delicious fish of all
and can be caught in our reservoirs its
most important plus is that there are a
few bones in him we rip open the
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belly and remove the
insides I’m going cut out the
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gills done
we cut off the pike purchase
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head and throw that into the
cheesecloth we continue the exision
along the
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belly
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and cut off half of the fish cutting
through the
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ribs we separate the second half of the
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meat
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we fold the skeleton several times and
send that in with the head we cut off
all the
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fins and rips from the
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filet
after which we cut off the fet from
mcet with the second fillet we do the
same
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thing
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so now we’re left with two fillets
without bones this will be the meat
component of our soap now we cut the
fillet into convenient
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pieces
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done and all the trimmings will also go
into the broth from the spices we add a
exxtra
peppers a lot of bay
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leaves
and
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salt we collect everything into the
cheesecloth and tie it
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up the soup has been cooking for 2 hours
we take out the head of the
sturgeon
and all the other parts of it
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too we lower in our gauze
bag this will have to cook about a
couple of hours to give all the taste to
the broth in the meantime we’ll prepare
our vegetables carrots and potatoes both
these root vegetables are
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peeled cut the carrots
lengthwise and into half
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circles we cut the potatoes into
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slices our second broth is already
cooked we take out the gauze bag all the
flavors inside the bag have gotone into
the
broth we also take out the buls of
onions
ideally it is impossible to collect all
the fum from the surface of the broth so
we take clean buckets and a
siiv we put also some gazet of that and
filter the
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broth
done we put the clean cauldron back on
and fill it with the clean
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broth we throw in the sliced
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potatoes and
carrots we cover with the lid so that it
boils again in the meantime let’s go
back to the boil OED sturgeon head
despite the fact that it all looks kind
of Soo there’s still a lot of meat there
therefore we separate it from the
bones and put it into the
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bowl it turns out that we more than half
of the bowl with clean meat pay
attention to the name of the fish soup
that we are preparing triple royal fish
soup with saffron therefore we take a
mortar pour some salt into it and the
most expensive spice in the world is
saffron we send that into the mortar and
grind it in with the salt that it
reveals its flavor to the maximum and
give some
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color we pour this into the
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soup and mix
thoroughly
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the fish soup is almost ready so we send
the pieces of Pike Birch into
it as well as sturgeon
meat the recipe explains that this is
this kind of a ritual a way to appease
the soup by sharing the most holy with
the
fish off for the smell of
smoke we dip a burning log into the
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soup at this point it is completely
ready and you can fill the
plate we’re left with a very beautiful
fish soup with a lot of meat now let’s
try
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it this is probably the most most
delicious and Rich fish soup that I’ve
ever tasted there’s not even a hint of
any Taste of mud in it and the coolest
thing is not a single boat in general
the fish soup turned out to be really
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you guys bye
everybody