Sturgeon with pepper sauce (storione con salsa di peperoni)

07639 STURGEON with TOMATOES SAUCE INGREDIENTS for 4 PERSONS 800 g fillet of sturgeon, 800 g of red pepper, vegetable broth, 1/2 glass of dry white wine, onion, bay leaf, garlic, chervil, tarragon, olive oil, salt and pepper.

Clean peppers, PROCESS 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, at a moderate heat for about 30 minutes.

Occasionally wet the peppers with a little broth.

Meanwhile clean the fish, put it in a baking pan, spennellatelo with a little olive oil, chervil, tarragon, a clove of garlic.

Add salt and pepper and cook in preheated oven at 180° for about 30 minutes.

Sprinkle with the white wine.

When the peppers are cooked beat them until a proper sauce consistency.

If it is excessively liquid resurrection lively focus.

If it is too dense and lengthen it with a bit of lukewarm broth.

Pour the sauce to mirror on the dish, lay the sturgeon.

Possibly serve the remaining sauce aside.