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Sturgeon, pike & Co. stewed in vegetables and white wine


Wash the fish, remove the gills, salt well inside and out. Place in a greased pan with a lid. Roughly chop the vegetables and place around it. Mix the wine with the turmeric and pour in. Add the bay leaf and allspice. Cover and simmer on the stove until the fish fin comes out easily. This is an indication that the fish is cooked.

The vegetables should not be too soft. Now carefully pour off the liquid and mix with the sour cream/cream fraiche. If the sauce is too thin, stir the starch into a little cold water and use it to thicken the hot sauce. Season to taste again.

I return the sauce to the vegetables in the pan and place the whole fish on the table. Score the skin at the top of the central bone with a knife and pull it forward. The fish flesh can then be easily removed.

Enjoy your meal!
Yours, Carola Arnold


1 pike, sturgeon, salmon trout...
250ml white wine
1 large onion
1 carrot
1 fennel bulb
1 bay leaf
2 allspice grains
200g sour cream / crème fraiche
½ teaspoon turmeric
Salt, pepper, possibly 1 spoonful of starch powder for thickening

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