Italian Sturgeon
4 servings
55 minutes
Italian sturgeon is an exquisite dish that combines the nobility of sturgeon fish with the aromatic luxury of Mediterranean cuisine. The sturgeon, poached in white wine with onions and tomatoes, reveals its tender texture while acquiring subtle notes of sweet and sour flavor. The sauce in which the fish is stewed is enhanced with lemon, butter, and spicy tomato paste, creating a rich and balanced taste. A side of spaghetti generously sprinkled with grated cheese turns the dish into a complete gastronomic masterpiece. This recipe resonates with Italian traditions of light yet expressive seafood dishes where every ingredient matters. Italian sturgeon is perfect for a festive dinner, impressing guests with its sophistication and harmony of flavors.
1
Cut the skinless sturgeon fillet into portions and simmer in white wine with chopped onion and finely chopped, lightly fried tomatoes for 20 minutes.
- Sturgeon fillet: 350 g
- Onion: 100 g
- Tomatoes: 200 g
- Dry white wine: 50 ml
- Salt: to taste
2
When serving the fish, drizzle it with the juice it was stewed in, adding oil, lemon, and spicy tomato paste. For garnish, boil spaghetti and generously sprinkle it with grated cheese.
- Butter: 30 g
- Lemon: 1 piece
- Tomato paste: 150 g
- Spaghetti: 250 g
- Cheese: 150 g
- Salt: to taste