Escalopes Of Sturgeon With Anchovies

Preparation:

Preparation: Pour a liter of water into a saucepan, add the wine, the bay leaf and a little salt. Bring to the boil and cook the sturgeon slices for 10 minutes. Drain them and keep them covered aside in the heat. In the meantime, put 4 tablespoons of oil and the anchovies into small pieces in a saucepan, mash them with the tines of a fork and, over moderate heat, mix until creamy. Dilute it with one or more teaspoons of the sturgeon cooking broth, add a spoonful of balsamic vinegar, mix. Remove from the heat, add the desalted capers, mix the ingredients. Pour over the fish slices and serve immediately. Accompanying wines: Gavi DOC, Soave “Superiore” DOC, Fiano D'Avellino DOC.