Esturgeon à la Catalane

Sturgeon in Catalonia

Preparation: 5 min


Total: 15 min

Preparation time: 5 min

Cooking time: 10 min

Portions: 2 persons



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



  1.  Season the sturgeon fillet and return to the pan or mark with a barbecue 1 minute per side.
  2.  In a terracotta dish, put olive oil, shallots and chopped garlic
  3.  Add olives, caprons and Italian tomatoes
  4.  Place the sturgeon on top and finish in the oven at 350 degrees for 12 minutes



Wine Suggestion: Thomas du Québec Red Wine
​ Accompany this dish with brown rice or wild white rice