Sturgeon with Currant Raisin Sauce Recipe

Serves/Makes: 6 - 8


  • 1 small whole sturgeon
  • 8 cups vinegar
  • 4 cups water
  • 3 ounces butter
  • 2 tablespoons flour
  • 1 ounce currants
  • 1 1/2 ounces raisins
  • 1 ounce chopped almonds
  • 1 pinch nutmeg
  • 3 cups white wine
  • Lemon juice to taste
  • 4 egg yolks
  • 1 dash sugar
How to cook Sturgeon with Currant Raisin Sauce:
  • Gut sturgeon, remove scales, and wash well.
  • Cut into chunks and boil until done in a 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, chopped almonds, nutmeg, and white wine.
  • Mix well and bring to a slow boil while stirring constantly for 10 minutes.
  • Add lemon juice to taste, egg yolks, and sugar. Pour the currant raisin sauce over the sturgeon and serve.

This recipe for Sturgeon with Currant Raisin Sauce serves/makes: 6 - 8

The Sturgeon with Currant Raisin Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sturgeon (more Sturgeon recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: German (more German recipes)

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