Sturgeon with Raisin Gravy
Sturgeon with Raisin Gravy
2 lbs sturgeon (fillets gutted and scaled catfish can be substituted be careful of small bones)
8 cups vinegar
4 cups water
3 ozs butter
2 tbsps flour
1 oz currant
11/2 ozs raisins
1 oz almonds (chopped)
Hint of nutmeg
3 cups white wine
lemon juice
4 egg yolks
Dash of Sugar to taste
- Cut sturgeon into chunks and boil until done in mixture of vinegar and water.
- Remove fish from broth and keep warm in a steamer.
- Prepare a roux with butter and flour.
- Add currants, raisins, almonds, a pinch of nutmeg, and wine.
- Mix well and bring to a slow boil while stirring constantly for 10 minutes.
- Add lemon juice to taste, egg yolks, and a dash of sugar.
- Pour gravy over the sturgeon.
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