Italian Sturgeon
2 servings
120 minutes
Italian sturgeon is an exquisite dish embodying the harmony of Italian culinary traditions and the delicate taste of sturgeon fish. This recipe originates from the coastal regions of Italy, where seafood has always held a special place on the table. Marinating in white wine with capers and aromatic herbs gives the sturgeon a subtle tang and rich flavor. The stewing process in a rich broth and tomato sauce makes the fish's texture incredibly tender, while adding fresh tomatoes and greens brings brightness and freshness to the dish. Italian sturgeon pairs perfectly with a glass of white wine and light sides like sautéed vegetables or mashed potatoes. This dish will not only delight gourmets but also make an excellent choice for a festive dinner.
1
Finely chop a medium onion, carrot, celery stalk, some parsley, a clove of garlic, and capers. Place half of the chopped vegetables in a bowl, lay the sturgeon fish steaks on top, and then add the second half of the vegetables, pepper, and a couple of bay leaves. Add wine and a bit of olive oil; let marinate for a couple of hours.
- Onion: 1 piece
- Carrot: 1 piece
- Celery: 1 stem
- Parsley: 1 bunch
- Garlic: 2 cloves
- Capers: 1 tablespoon
- Sturgeon: 300 g
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Dry white wine: 0.8 glass
- Olive oil: 0.3 glass
2
Prepare broth from cartilage, fatty parts, etc. Heat some oil with garlic and parsley in a pan, then add 2-3 tablespoons of broth while hot and simmer.
- Olive oil: 0.3 glass
- Garlic: 2 cloves
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Sturgeon: 300 g
3
Then remove the sturgeon from the marinade and transfer it to a pot, cover with a lid, and leave on medium heat for 2-3 minutes. If necessary, add another 2-3 tablespoons of broth.
- Tomato sauce: 1.5 glass
- Dry white wine: 0.8 glass
4
Filter the wine from the marinade, pour about half into a pot, and simmer for 5-6 minutes.
- Dry white wine: 0.8 glass
5
Add chopped tomatoes and when they wilt (2-3 minutes), add tomato sauce. Cook on medium or low heat with a lid. Remove the lid to thicken the sauce. The dish is ready when the olive oil starts to float.
- Cherry tomatoes: 4 g
- Tomato sauce: 1.5 glass
- Olive oil: 0.3 glass
6
Serve sprinkled with finely chopped parsley. Optionally, you can add some chopped hot pepper.
- Parsley: 1 bunch
- Ground black pepper: to taste