Sturgeon With Pepper Sauce

Preparation:

Preparation: Clean the peppers, remove the stalks and seeds, cut them into strips. Heat three tablespoons of oil in a pan and let the chopped onion soften. Add the peppers, salt and pepper and cook, with a covered pan and moderate heat, for about half an hour. Wet the peppers occasionally with a little hot water. In the meantime clean and wash the fish, dry it and put it in a pan, brush it with a drizzle of oil, add the chervil, tarragon, a clove of garlic and a whole bay leaf. Add salt and pepper and cook in a preheated oven at 180 degrees for about half an hour. During cooking, occasionally sprinkle the sturgeon with wine. As soon as the peppers are cooked, blend them until you get a sauce of the right consistency. If it is excessively liquid, let it reduce over high heat. If it is too thick, dilute it with a little warm water. Pour the sauce on the bottom of the serving dish, arrange the sturgeon fillet on top. Serve immediately. Accompanying wines: Alto Adige Sauvignon DOC, Colli Martani Grechetto DOC, Castel Del Monte Sauvignon DOC.