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

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.

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