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4
Medium
Published 2009
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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