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- Sturgeon in Sweet and Sour Sauce
- (Scallope di Storione Agrodolci)
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- Ingredients:
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For the Sturgeon:
- 1 lb and 5 oz (600 grams) sturgeon fillet, thinly sliced plain flour, for dusting
- 1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
- 7 fl oz (200 ml) milk
Salt and pepper
For the Sauce:
7 fl oz (200 ml) balsamic vinegar
- 1-inch (2.5-cm) cinnamon stick
- 3 oz (80 grams) butter
1 teaspoon sugar
1 clove
Salt
Directions:
Prepare the Sturgeon:
- Pour the milk into a dish.
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- Season the fish with salt and pepper and add to the milk.
Drain and dust with flour.
Heat the butter and olive oil in a frying pan.
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- Add the fish and cook for about 4-5 minutes on each side until evenly browned.
Remove with a slotted spoon.
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- Drain on kitchen paper, place on a plate, cover and keep warm.
Prepare the Sauce:
- Melt the butter over a very low heat.
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- Add the sugar, clove, cinnamon and a pinch of salt.
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- Mix well.
Pour in the vinegar and cook, stirring frequently, until thickened.
Remove and discard the clove and cinnamon.
Pour the sauce onto a warm serving dish.
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- Place the fish on top and serve. Serves 4.
That's it!
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