Preparation time: 5 min
Cooking time: 10 min
Portions: 2 persons
INGREDIENTS
2 fillets of fresh skinless sturgeon of about 200 gr
2 minced garlic cloves
½ cup green olives with anchovy stuffing, drained
1 French shallot minced
½ pot of drained Italian tomatoes
3 c.às. extra virgin olive oil
3 c. to capron soup
½ cup dry white wine
PREPARATION
- Season the sturgeon fillet and return to the pan or mark with a barbecue 1 minute per side.
- In a terracotta dish, put olive oil, shallots and chopped garlic
- Add olives, caprons and Italian tomatoes
- Place the sturgeon on top and finish in the oven at 350 degrees for 12 minutes
SMARTNESS
Wine Suggestion: Thomas du Québec Red Wine
Accompany this dish with brown rice or wild white rice
