Sturgeon With Raisin Gravy |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A childhood favorite of Carsten Schmidtke, from northern Germany. Ingredients:
2 lbs sturgeon fillets, gutted and scaled (catfish can be substituted, be careful of small bones) |
8 cups vinegar |
4 cups water |
3 ounces butter |
2 tablespoons flour |
1 ounce currants |
1 1/2 ounces raisins |
1 ounce almonds, chopped |
nutmeg |
3 cups white wine |
lemon juice |
4 egg yolks |
sugar |
Directions:
1. Cut sturgeon into chunks and boil until done in mixture of vinegar and water.
2. Remove fish from broth and keep warm in a steamer.
3. Prepare a roux with butter and flour.
4. Add currants, raisins, almonds, a pinch of nutmeg, and wine.
5. Mix well and bring to a slow boil while stirring constantly for 10 minutes.
6. Add lemon juice to taste, egg yolks, and a dash of sugar.
7. Pour gravy over the sturgeon.
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