Sturgeon anchovy scallops
Instructions
In a pan pour a quart of water, add wine, bay leaf and a pinch of salt.
Bring to a boil for 10 minutes and bake the trance of sturgeon.
Drain and keep them covered by warm.
Meanwhile, in a pan place 4 tablespoons of olive oil and diced anchovies, mash with the prongs of a fork and moderate heat, stir until the cream.
Diluitela with one or more teaspoons of cooking broth of sturgeon, add a tablespoon of balsamic vinegar, stir.
Withdrawn from the fire, add the capers desalted, mix the ingredients.
Pour over fish and serve trance right away.
Accompanying wines: Gavi, Soave DOC Superiore DOC, Fiano Of Avellino DOC.
Ingredients and dosing for 4 persons
- 4 trance of sturgeon
- 1 glass dry white wine
- 1 leaf of laurel
- Little of salt
- For the sauce:
- 6 anchovy fillets
- 1 tablespoon of capers
- 4 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar