2 1/4 lb. sturgeon or salmon, cut in serving pieces
1 tbsp. vinegar
2 1/4 lb. onions, finely sliced
1 c. oil
Paprika to taste
1 lg. wine glass white wine

Clean fish well, inside and out; salt and set in glass dish. Sprinkle with vinegar and let set for one hour. Slice onions thinly and place in large, heavy skillet in which oil has been heated slightly. Saute until soft and transparent. Stir in paprika. Add fish and fry over medium heat. Cover and let steam, being careful not to burn fish. When fish is soft (prick carefully with fork), add wine and finish cooking. Serve. Also tasty when served cold.