Storione coi Funghi

Name: Storione coi Funghi (Sturgeon with Boletus Mushrooms)
Yield: Serves Six
Cuisine: Italy
Ingredients: garlic; parsley; sturgeon; egg; garlic; meat extract; olive oil; water; onion; carrot; parsley; white wine; olive oil; salt; lemon juice; floured; anchovy; butter

Sturgeon with Boletus Mushrooms

Preparation info

Serves
Six

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

The main ingredients for this dish are 6 slices of sturgeon and a kilo of fresh (or 100 grams dried – in which case soak them) funghi porcini (Boletus edulis, the French cèpe).

Method

Skin, rinse and dry the slices of sturgeon, sprinkle them with salt and lemon juice and leave them for an hour.

Meanwhile, attend to the sauce. In a mixture of olive oil and butter