Sterlet S Vinom E Vishni

Sturgeon with Wine and Cherries

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This dish can be made with turbot or brill.


  • 2 or 3 lbs. of fish. For the stock in which it is cooked: ½ pint of sauterne
  • ½ pint of the juice from pickled salt cucumber, or 1 gill of vinegar
  • 1 leek
  • 2 or 3 onions
  • 1 stick of celery, parsley
  • 1 or 2 bayleaves, salt and peppercorns

For the sauce

  • 1 pint of fish stock
  • 1 wineglass of port or Madeira
  • 1 gill of cherry syrup
  • 2 lumps of burnt sugar
  • 2 tablespoons of either chopped capers, olives or gherkins, a sprinkling of cinnamon and cloves, flour and butter.


Put the wines and other ingredients for the stock in a saucepan and, when hot, add the fish and poach till tender, being careful that it does not break. When done, drain, remove the skin and pour the following sauce over it: Brown 1 tablespoon of flour in the same quantity of butter, and add gradually 1 pint of the stock in which the fish was cooked. Add 2 lumps of burnt sugar, dissolved in a little hot stock. Stir, and mix in the port or Madeira, the cherry syrup, cinnamon, cloves, a little lemon juice or vinegar, and simmer till the sauce thickens. Before serving add the chopped capers, olives or pickles and pour over the fish.