01.17.06

Italian sturgeon. Italian Recipes

Posted in Italian Food and Wine at 12:01 pm by casavarese

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Italian sturgeon.

6 big sturgeon slices

For court-bouillon
1/2 onion
1 carrot
1 stick of celery
2 teaspoons dried tarragon
100 ml (4 fl oz - 1/2 C) dry white wine
Salt

For dressing
10 tablespoons olive oil
4 tablespoons lemon juice
Salt

Prepare court-bouillon.

In a saucepan put 2 l (72 fl oz - 9 C) water, wine and other ingredients. Bring to boil and cook over a low heat for 20 minutes. You can prepare court-bouillon in advance.

Boil sturgeon over a low heat for 10-15 minutes in the court-bouillon, according to sturgeon slice thickness. Let fish cool in its cooking water. Drain it very well. Mix lemon juice with olive oil and salt; you can modify the quantities according to your taste. Dress fish with this mixture.

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