Sturgeon Poached in the Manner of the Po Valley with Roasted Zucchini

Name: Sturgeon Poached in the Manner of the Po Valley with Roasted Zucchini
Yield: Serves 4
Cuisine: Italy
Ingredients: 1½ teaspoons chopped fresh thyme; 3 tablespoons capers, drained and rinsed; Freshly ground black pepper; 2 tablespoons unsalted butter; 3 tablespoons extra virgin olive oil; ¾ cup fish broth or water; 1 shallot, halved; 1 garlic clove, thinly sliced; Herb bouquet: 2 fresh flat-leaf parsley sprigs, 1 imported bay leaf, and 2 celery leaves; 1 pound wild-caught white or farmed sturgeon (see Note), cut 1 inch thick, divided into 4 pieces; Coarse sea salt; 3 tablespoons red wine vinegar, preferably homemade; 1 pound (3) firm zucchini, cut into ½-inch rounds

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Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s another slow-poached fish dish, this one from northern Italy, in which sturgeon is poached in a red wine vinegar court bouillon (stock). Really good red wine vinegar will coax flavor from farmed sturgeon, which tends to be a bit too subtle and can use a little embellishment.

Serve this poached fish with a refreshing combination of sautéed zucchini slices, fresh thyme, and salty capers in the cazuela.