Sturgeon with pepper sauce
Instructions
Clean peppers, various privatel of petioles and seeds, cut them into strips.
In a saucepan heat three tablespoons of olive oil and let Brown a chopped onion.
Add the peppers, add salt and pepper and Cook, covered saucepan and moderate heat for about half an hour.
Occasionally wet the peppers with a little hot water.
Meanwhile, clean and wash the fish, dry it and put it in a baking pan, spennellatelo with a little olive oil, chervil, tarragon, a clove of garlic and a bay leaf.
Add salt and pepper and cook in preheated oven at 180 degrees for about half an hour.
During cooking spray occasionally sturgeon with wine.
When the peppers are cooked, beat them until they get a proper sauce consistency.
If it is too runny, let it reduce to lively fire.
If it is too dense, and lengthen it with a little warm water.
Pour the sauce on bottom of serving dish, sprinkle over the sturgeon fillet.
Serve immediately.
Accompanying wines: Alto Adige Sauvignon DOC Colli Martani Grechetto DOC, Sauvignon DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 800 g of sturgeon fillet
- 800 g of red peppers
- Dry white wine
- Onion
- 1 leaf of laurel
- 1 clove of garlic
- Chervil
- Tarragon
- Olive oil
- Salt
- Pepper