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 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.

sturgeon fillets, vinegar, water, butter, flour, currants, raisins, almonds, nutmeg, white wine, lemon juice, egg yolks, sugar

Taken from www.food.com/recipe/sturgeon-with-raisin-gravy-305626 (may not work)