Sturgeon With Balsamic Vinegar

Preparation:

Preparation: Chop the onion, garlic clove and celery. Put half of it in a bowl, place the fish on top, sprinkle it with the remaining minced meat, salt and pepper. Sprinkle a few drops of balsamic vinegar and a little wine. Marinate for about 2 hours. In a pan, melt the desalted and boned anchovies in a little oil, add half a clove of garlic and a little chopped parsley and brown the slices on both sides. Accompanying wines: Lugana DOC, Montecarlo Bianco DOC, Gravina DOC.