Sweet and sour sturgeon escalopes
Recipe second for 4 people based on Sturgeon - cooking method fried.
Preparation:
Preparation: Salt and pepper the sturgeon escalopes. Dip them in a bowl where you have poured the milk. Drain them and then flour them. In a saucepan, heat the butter with two tablespoons of oil and fry the escalopes for 4 minutes on each side, browning them evenly. Dry them on absorbent kitchen paper, pass them on a plate, cover them and keep them warm. Prepare the sauce: over a very low heat, melt the butter, add a teaspoon of sugar, a piece of cinnamon, a clove and a pinch of salt. Mix, pour a small glass of balsamic vinegar and thicken until you get a sauce of the right consistency. Pour it on the bottom of the serving dish and arrange the escalopes on top. Serve. Accompanying wines: Terre Di Franciacorta Bianco DOC, Vernaccia Di San Gimignano DOCG, Regaleali Nozze D'Oro IGT Di Sicilia.
Ingredients:
Ingredients: 600 g Sturgeon escalopes - 1 glass of milk - 30 g of butter - flour - 2 tablespoons of olive oil - salt - pepper - for the sauce: - 80 g of butter - 1 glass of balsamic vinegar - 1 teaspoon of sugar - 1 piece of cinnamon - 1 Clove - 1 Pinch Salt
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