Total Time
40mins
Prep 20 mins
Cook 20 mins

A childhood favorite of Carsten Schmidtke, from northern Germany.

Ingredients Nutrition

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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