Sturgeon With Raisin Gravy Recipe

Name: Sturgeon With Raisin Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 12 ounces raisins; 1 ounce almonds, chopped; nutmeg; 3 cups white wine; lemon juice; 4 egg yolks; sugar

Servings: persons

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 12 ounces raisins
1 ounce almonds, chopped
nutmeg
3 cups white wine
lemon juice
4 egg yolks
sugar

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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sturgeon With Raisin Gravy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sturgeon With Raisin Gravy

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