Pesto Fresh Caprese Sandwich
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Vinegar Poached Sturgeon with Thyme Butter Sauce
Ingredients
- 4 medium zucchini (1 1/2 pounds), sliced crosswise 1/2 inch thick
- Salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon chopped thyme
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Four 6-ounce skinless farmed sturgeon or wild Pacific halibut fillets
- 3 tablespoons homemade red wine vinegar
- 3/4 cup water
- 1 medium shallot, thinly sliced
- 3 tablespoons capers, drained and rinsed
- Bouquet garni made with 2 parsley sprigs, 1 bay leaf and the leafy top of 1 celery rib, tied with kitchen string
Instructions
Vinegar-Poached Sturgeon with Thyme-Butter Sauce serves 4 original recipe by Food & Wine.
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